Mussels (Dagnje) (Dalmatian style)

Takes 20 mins.

Suitable for gluten free and vegetarian diets.*

Makes 1 kg.

1 kg mussels Mytillus edulis
0.5 onions medium size, finely chopped
1 cloves garlic finely chopped
1 Tbsp parsley fresh finely chopped
1 dl white wine Dalmatian wine is the best (should not be too sour)
1 Tbsp breadcrumbs to thicken the sauce

*** PREPARATIONS *** The easiest way to clean and prepare your mussels is to soak them in a big pot of fresh water just before you start. Give them 10 or so minutes to relax and think the word is an ok place. During this time, they will release some of the salt water they still had, making your sauce less salty in the end. It will also allow you to pull out their beard ("chupica" as I call it), i.e., the thready bushy bit sticking out of their side, which they used to attach themselves to a rock. Best way to manage to pull it out is to surprise them, and then pull it from the apex (pointy end) toward the round end of the shell. If you do not manage to pull it out completely, it is still ok -- just a bit annoying to eat. After that, scrape the barnacles, polychateae (worm) armors or whatever is on the surface of the shells -- less of that goes to the pot, less of it will be in the sauce and on your bread when you soak it in the sauce. Then put them back into the fresh water (same or new pot) so they continue their chillout session and exchange the salty water in their shells for the fresh one. If some of the shells don't firmly close while you harras them (pull out the chupica or scrape the sh*t off it), that means the clam is probably dead. Same goes for the broken shell. Throw it away to avoid potential food poisoning. ** COOKING TIP *** It is better to have a wide (low) pot than a tall narrow one, because you want the mussels to bathe in the sauce :) *** COOKING INSTRUCTIONS *** 1. Fry the finely diced onion on a bit of olive oil. 2. When the onion turns glossy, take the mussels from the fresh water (drain them) and throw them into the pot. You need a good lid. 3. Check after a few (5 or so) minutes to see how much water they have released. If there is a lot of water, there is a good chance it will be too salty, so drain some of it away. 4. After being satisfied with the water level, add the finely chopped parsley and garlic, and white wine. You can add some bread crumbs too. Shake the pot, and put the lid back on. 5. Cook it for 15 or so more minutes, or at least until all clams open (and then a bit more). 6. Serve with wine, and shitloads of bread to dip into the sauce. If some clam has not opened at all, throw it away. You need wine for drinking too. Enjoy!


* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.