Roman Seasoned Mussels - cooking recipe

Ingredients

40 -50 mussels
1/2 cup wine
1/2 cup vin santo wine
1 leek, chopped
1/8 cup fresh cumin, minced
1/8 cup fresh savory, minced
Roman Fish sauce (use 2 tablespoons)
1 quart grape juice
2 teaspoons anchovy paste
1/8 teaspoon oregano

Preparation

Reduce the grape juice to 1/10 volume.
Add the anchovy paste and the oregano.
Use as directed.
Mussel dish:
Wash the mussels thoroughly.
Place in pot and add water to cover them. Add remaining ingredients.
Boil until done. This means:
Shells will open during boiling. After shells open, boiling should continue for 3 to 5 minutes. So watch the mussels ok?