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After the simmer begins, the mussels are added, covered, and allowed to steam for approximately five minutes. By this time, most mussels should have opened. Any unopened mussels must be discarded, representing a key principle of food safety that transcends the centuries.
De Re Coquinaria: A Culinary Legacy
The cookbook, De Re Coquinaria, presents an unparalleled glimpse into the gastronomic practices of the ancient Rome, attributed to Marcus Gavius Apicius. However, the recipes it holds were likely sourced from numerous texts, rather than solely from Apicius himself, who lived in the first century. His name has become synonymous with opulence and culinary extravagance, encapsulated in the opulent dining experiences he famously curated.