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Lenticula ex sphondylis (Mussels with Lentils)
Mussels with Lentils (Lenticula ex sphondylis) is a traditional Ancient Roman recipe for lentils with spices and mussel meat. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Lenticula ex sphondylis.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Spice RecipesBean RecipesAncient Roman Recipes
Original Recipe
lenticula ex spondilis siue fondilis: accipies caccabum mundum, adicies in mortarium piper cuminum semen coriandri mentam rutam puleium, fricabis, suffundis acetum, adicies mel, liquamen et defritum, aceto temperabis, reexinanies in caccabo. spondilos elixatos teres et mittes ut ferueant. cum bene ferbuerint, obligas. adicies in boletari oleum viridem.
Translation
Lentils with mussels: Take a clean pan, (put the lentils in and cook them). Put in a mortar pepper, cumin, coriander seed, mint, rue, pennyroyal, and pound them. Pour on vinegar, add honey, liquamen, and defrutum, flavour with vinegar. Empty the mortar into the pan. Pound cooked mussels, put them in and bring to heat; when it is simmering well, thicken. Pour green oil over it in the serving dish.
Ingredients:
0.5–0.8l
mussels per person
350g
lentils
1 onion, chopped
a pinch each of peppercorns, cumin seeds, coriander seeds, dried mint,
rue and
pennyroyal (but substitute
lesser calamint to be safe)
1 tbsp white wine vinegar
1 tbsp
liquamen (or Nam Pla)
1 tbsp honey
1 tbsp
defritum
olive oil
Method:
Clean the mussels thoroughly and throw away any that remain open when rapped sharply against the side of a table. Place the remainder in a stock pot, covering with a damp tea towel and a lid. Heat quickly, and shaking at frequent intervals cook for 5–7 minutes until the shells open.
Once cooked, take the mussels from their shells (ensuring you remove the beards) and transfer to a large mortar. Mash with a pestle until they become a paste.
Meanwhile, put the lentils in a pan of cold water along with the chopped onion and bring to the boil. Cook until the lentils are soft.
Add the spices to another mortar and crush them together. Add the vinegar, defritum and liquamen to form a paste.
Add the spice paste and the crushed mussels to the pan of lentils, bring to the boil and simmer until the mixture becomes a thick paste. Serve hot drizzled with olive oil.
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