In Omne Genus Conchiliorum

This recipe hails from the legendary De re coquinaria, a collection traditionally attributed to the Roman gourmand Apicius, but handed down through many centuries as extracts, commentaries, and adaptations. The version in question was copied in Renaissance Italy, likely in the late 15th century, as an effort to preserve and rediscover the culinary habits of Imperial Rome. Apicius’s work is the earliest complete cookbook from Western Europe. It's a sourcebook not just for Roman feasting, but also for the Mediterranean kitchen's early globalization—showcasing herbs, spices, and condiments like cumin, mint, and the famous garum (fermented fish sauce) that reflect a cosmopolitan palate.

In Roman times, shellfish would have been steamed or boiled in copper cauldrons over open hearths. Herbs would be chopped with a small iron mezzaluna or knife. Ingredients would be mixed in pottery or bronze mortars, with final sauces poured over the shellfish using wooden or metal spoons. Dishes would be presented on large ceramic or silver platters, with ample opportunity for diners to dip and share the seasoned shellfish.