One of the most popular was garum, a salty, aromatic, fish-based sauce. Like so many other Roman treasures, it was borrowed from the ancient Greeks. Apicius used it in all his recipes, and the ...

Israeli archaeologists have discovered the well-preserved remains of a 2,000-year-old factory for making garum, the fabled fish sauce that the Romans took with them on all their journeys of conquest.

Romans might salt, smoke, or pickle their fish, or even preserve it with honey. This recipe for seasoned mussels, though, calls for just a simple cooking before they are eaten. For mussels: Garum ...