Montenegrin Mussels
4 servings
30 minutes
Montenegrin mussels are a refined dish infused with the aromas of the sea and southern culinary traditions. It draws inspiration from Bulgarian cuisine, where fresh seafood is an integral part of gastronomy. The combination of white dry wine, garlic, and shallots creates a rich flavor with subtle wine notes, while crispy bread crumbs add a pleasant texture to the dish. A key feature of this recipe is the absence of salt since mussels already hold the natural taste of seawater. They open under high temperature, filling the kitchen with their unique aroma. Perfect as an appetizer or main course, especially accompanied by a glass of white wine and fresh bread. It's a true Mediterranean delight!
1
Thoroughly rinse the mussels, remove anything left on the shell (seaweed, etc.). Heat olive oil in a pan (fire slightly above medium), lightly sauté the onion and garlic in it.
- Mussels: 1000 g
- Shallot: 3 pieces
- Garlic: 3 cloves
- Olive oil: 4 tablespoons
2
Add mussels to the pot, then white wine, season with pepper but DO NOT SALT! Remember, mussels are already in salty seawater in which they will be cooked.
- Mussels: 1000 g
- Dry white wine: 120 ml
- Ground black pepper: to taste
3
Mussels will be cooked for about 5-6 minutes. During cooking, they should start to open, and water should flow out of them. Two minutes before they are ready, add breadcrumbs.
- Mussels: 1000 g
- Breadcrumbs: 120 g
