Buzara od mušulja

Ingredients:

• 2 kg mušulja
• 1 dcl maslinovog ulja
• 1 ćikara bijelog vina
• 4 špica česna
• Papar
• Balica petrusina
• Šaka prezle

Meal preparation:

Put two kilos of cleaned and washed mussels in a pot, add a deciliter of olive oil, a glass of white wine, five to six cloves of garlic, a bunch of chopped parsley and pepper. Cover, let the mussels open and cook for a few minutes until the wine evaporates. Sprinkle a handful of breadcrumbs or grated koromano over the mussels, mix gently and serve. The water released by the mussels is salty, so no salt is needed. It is served directly from the fire, preferably in the pot in which the mussels were cooked. Shells are used instead of strings to catch the fragrant mussel soup. An obligatory part of the mussel buzara is wine!

Serving:

It is served directly from the fire, preferably in the pot in which the mussels were cooked. Shells are used instead of strings to catch the fragrant mussel soup. Obavezni dio buzare od mušulja je vino!

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 were found, as well as shells, especially mussels, 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.