1-1½pt (0.5-0.8l) mussels per person
12 oz (350g) lentils
1 onion, chopped
A pinch of each of peppercorns, cumin seeds, coriander seeds, dried mint, rue, pennyroyal
1 tbsp (15ml) vinegar
1 tbsp (15ml) honey
1 tbsp (15ml) defructum
1 tsp (5ml) anchovy essence
olive oil

Clean the mussels thoroughly and throw away any that are open.

Place the remainder in a rinsed pan and cover closely with a folded damp tea-towel.

Heat quickly, shaking the pan at intervals, for about 5-7 minutes until the shells open.

Take the mussels from their shells, removing the beards and crush them in a bowl until they become a paste.

Put the lentils in a pan of cold water with the onion and bring to the boil. Cook until the lentils are soft.

Grind the pepper, cumin, coriander, mint, rue and pennyroyal in a bowl, then mix in the vinegar, honey, defructum and anchovy essence

Pour this mixture into the pan with the lentils.

Add the mussels to the lentils, and bring them to the boil, stirring regularly.

Serve hot, sprinkled with a few drops of olive oil.