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Similarly, passum, a sweet wine made from dried grapes, can be substituted with modern sweet fortified wines such as Vin Santo. These nuances underline the particularity of ancient Roman cooking, where local ingredients and preservation methods shaped their culinary practices.

The Preparation of Ancient Roman Mussels

When ready, one must begin the cooking process by washing the mussels thoroughly, discarding any that do not close when squeezed, indicating they are no longer fresh. In a large pot, a mixture of liquamen, wines, leeks, herbs, and a suitable liquid (either wine or water) is combined. The pot is then placed over medium-high heat until a simmer is achieved.