The project is co-funded by European Union through the Interreg-IPA CBC Bulgaria–Turkey Programme.

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Black mussels with lemon sauce

The recipe for mussels with lemon juice is extremely popular on the Bulgarian Black Sea coast. According to locals, clams are not fished in the months they have in their name "R". It is advisable to cook fresh mussels.

1 kg. fresh black mussels with shells
2 tea cup White wine
1 tea cup water
2 bay leaves
½ tablespoons sea salt
2 stalks of dill
a few black peppers
For the sauce:
2 tablespoons butter
2 tablespoons flour
1 clove of garlic
1 yolk
lemon zest of ½ lemon
juice of ½ lemon
fresh onion
salt and pepper to taste

Method of preparation:
The mussels are brushed and "mustard" removed, and then placed in a deep saucepan. They flood with water and wine to cover themselves. Add a bay leaf, pepper, salt and chopped dill. The mussels are boiled on low heat until they open. If a clam did not open, it is thrown away.

For the preparation of the sauce, an oil is melted, in which flour is added and continuously stirred. Added to them 1 tea cup of clam broth. Remove from fire and add yolk, lemon peel and lemon juice. Garlic is blended and added to the sauce. Season with salt and pepper. The mussels are served garnished with sauce and finely chopped onion and dill.

Milen Rachev

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