Two festive shellfish dishes from Ancient Rome

There are a number of different shellfish recipes from Ancient Rome that have come down to us. I have chosen two of them, from the recipe collection of Apicius, one with oysters, the other one with mussels, that go well with the holiday season. For the mussel dish you need: fresh mussels, fish sauce, finely cut leeks, cumin, wine and grape must And for the baked oysters: fresh oysters, pepper, lovage or parsley, an egg yolk, vinegar, fish sauce, olive oil and wine