Paštašuta sa mušljama

Ingredients:

• 2 kg of mussels
• 1 onions
• 4 cloves of garlic
• 3-4 tomatoes
• 40 dag paste
• parsley
• Salt, pepper
• grated cheese

Preparation:

Clean, wash and open two kilos of daganda on the fire. Remove the daga meat from the shells. Save a few shells to decorate the dish. In a separate bowl, fry the chopped capula, and when it turns yellow, add four cloves of chopped garlic and four tomatoes. (Scald the tomato with hot water, clean and chop it, then puree it through a food processor. The substitute is chopped canned tomato or tomato sauce). Cook for ten minutes and add mussels. Mix gently and continue cooking for another twenty minutes, then add chopped parsley, a little salt and pepper. Separately cook the pashto of your choice, strain it and cover it with dagga sauce.

Serving:

Serve hot, and decorate each plate with 3-4 shells. Specially serve grated home-made salty cheese or another hard cheese.

Interesting facts about the dish:

Na više arheoloških nalazišta u Boki Kotorskoj pronađeni su materijalni ostaci koji daju sliku o načinu života i ishrani stanovnika bokeljskih obala prije više hiljada godina. Remains of Neolithic ceramics found in Spila, Deletina, Brštanova, Tamnica and Vrahaj caves indicate the first settlements, and when it comes to nutrition, they clearly indicate the type, preparation and heat treatment of food. Cave material evidence leads us to the time of 3,500 BC. Remains of animal bones and shells, especially seashells, were found, which the first Bokelians collected and ate. The earlier assumption that they also used other seafood and caught fish is confirmed by the found objects that are kept today in the Museum of Our Lady of Skrpjela.