Go Back

Mussels in Wine Sauce (Mysorum in Vino)

Roman Mussels in Wine Sauce (Mysorum in Vino) is a dish inspired by the ancient Roman cookbook De Re Coquinaria attributed to Apicius. This elegant recipe brings together the briny flavors of fresh mussels, the umami depth of garum (fermented fish sauce), and the balance of dry white wine and sweet passito. Aromatic herbs and spices round out the flavor, creating a dish that showcases the culinary sophistication of ancient Rome. Perfect as an appetizer or a light main course, this dish offers a taste of Roman history, transporting you to the banquet tables of the elite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes

Jump To

IngredientsMethodVideoNotes

Ingredients
  

  • 1 lb mussels cleaned
  • 1/3 leek finely chopped
  • 1 teaspoon fresh or dried savory
  • 1/8 teaspoon cumin
  • 1 tablespoon garum or fish sauce if garum is unavailable
  • 1/2 cup dry white wine
  • 1/4 cup passito or another sweet wine

Instructions
 

Prepare the Mussels

  1. Clean the mussels thoroughly, discarding any that remain open after a light tap, as they may be unsafe to eat.

Cook the Aromatics

  1. In a large pan, heat a small amount of olive oil and sauté the finely chopped leek over medium heat until softened and fragrant, about 3-4 minutes.

Add the Wine and Garum

  1. Pour in the dry white wine, passito, and garum. Stir gently to combine, allowing the liquid to simmer for about 3-5 minutes to meld the flavors.

Add the Mussels

  1. Place the mussels in the pan, cover, and steam them in the wine sauce for about 5–7 minutes or until the mussels open. Stir occasionally to ensure even cooking.

Season with Herbs and Spices

  1. Add the savory and a pinch of cumin to the pan, stirring gently. The savory adds an herbaceous aroma, while the cumin introduces a hint of warmth.

Serve

  1. Once the mussels have opened, remove the pan from heat. Serve the mussels in a large bowl, pouring the wine sauce over them. Serve with rustic bread for dipping.

Notes

  • Garum Substitute: If garum is unavailable, fish sauce is a suitable substitute. Use sparingly, as fish sauce can be saltier. Adjust to taste.
 
  • Passito Substitute: If passito is unavailable, substitute with a sweet wine like Moscato or a touch of honey added to a dry wine to replicate the sweetness.
 
  • Freshness is Key: Mussels are best cooked fresh. Use them the day you buy them or store them on ice in the fridge for up to a day to maintain their quality and flavor.