This is typical of the Bulgarian Black Sea dish, which is served in different restaurants in different way, but its taste is always excellent. In the past, it was preferred because of the affordability of the products and the easy way to prepare. Nowadays, the meal is preferred because of its dietary nutrition.
1 kg. fresh Black Sea black mussels
2-3 stalks of green onions
3-4 cloves of garlic
Spices - dry devisil, bay leaf, salt, pepper
130 ml. white dry wine
3-4 tablespoons olive oil
3 sprigs of parsley and 1/4 lemon for decoration
Method of preparation:
The mussels are brushed and placed in a deep saucepan. Sprinkle with water to cover and boil. The mussels are ready when they open. If a clam is not open, it is thrown away. The mussels are cleaned from the shells, leaving several shells for decoration when serving.
Onions and garlic are chopped finely. Tomatoes are cleaned from the seeds and cut into cubes, and the olives, after being cleaned from the stones, are cut into rings.
In a deep pan stew onions and garlic to golden. Add cleaned mussels. When they get a golden color, add tomatoes and olives. Add some white wine and a little of the broth in which the mussels are boiled. Add spices. The dish is allowed to simmer on low heat. Once the liquid is boiled, add pickled pickles.
The mussels are served sprinkled with fresh parsley and slice of lemon.
The Mill Restaurant, Burgas