MUSSEL.
The two great nations of antiquity have granted uncommon praise to mussels, and partook of them at their most sumptuous feasts. At the wedding repast of the graceful Hebe, Jupiter wished the inhabitants of Olympus to exchange for this shell fish their celestial though monotonous ambrosia.[XXI_248] Epicharmus, who records the fact, does not inform us with what sauce the chef de cuisine of the gods dressed the flesh of those mussels. The reader must thus content himself with the seasoning invented by simple mortals, and which appeared good to them. It was composed of a suitable mixture of pepper, alisander, parsley, mint, with a quantity of cummin seed, a little honey, vinegar, and garum.[XXI_249] With this mixture they covered the boiled and widely opened mussels, and the guests found it impossible to satiate themselves with this dish, so much more digestible and nourishing than oysters.[XXI_250]