Buzara od mušulja

Ingredients:

• 2 kg of mussels
• 1 dcl of olive oil
• 1 cup of white wine
• 4 cloves of garlic
• Pepper
• Petrusin
• A handful of breadcrumbs

Priprema:
Put two kilos of cleaned and washed daganda in a pot, add a deciliter of olive oil, a cup of white wine, five to six cloves of garlic, onion, 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 koroman over the dough, mix gently and serve. The water released by mussels is salty, so no salt is needed.

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. Wine is a mandatory part of the mussel buzara!

Interesting facts about the dish:

At several archaeological sites in Boka Kotorska, material remains were found that give a picture of the lifestyle and diet of the inhabitants of the Boka shores thousands of years ago. 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.