Black Mussels Recipe

The Black Mussel is one type of seafood, that we cook in our family. It can grow in a seafood wild environment, but it can also cultivate in mussel growth reserve. When you visit or go on vacation in the Jones Riviera during Summer, it is impossible not to enjoy a mussel cooking.
Today, I want to share with you the Black Mussels Recipe (Sotè Mussels), which I consider a delicious aperitif for lunch or dinner with seafood and fish cookings.
The black mussel that grows in the Butrinti Lake, is one of the seafood that is cooked by decades in our homes or Albanian restaurants. This mussel has always been in high quality, and much preferred abroad, where it has been exported for years. During the Summer, it is the best period to find fresh black mussels in the Fish Market. It has a low cost.
If you like to cook the mussels, you may create with it delicious first and main dishes, fast and quick, and healthy. The black mussels combine very well with all the other seafood or season vegetables. It is an ideal ingredient to cook with pasta, risotto, or oven dishes.
The recipe that I’m sharing with you is simple and ready in just a few minutes.

Ingredients- 4 Servings

• 1 kg Black Mussels
• 2-3 tbsp olive oil
• 1- garlic clove
• 1- chilly pepper, if you prefer the chilly cooking
• Salt, pepper, fresh parsley, or basil.
• 100 ml of white wine

Directions

1. Make sure that Black Mussels or other mussels that you like to cook to be fresh and not damaged or broken on their shells.
   First, we need to clean the mussels shells and rinse well in their exteriors. To clean the mussels we can use a knife, or a kitchen brush, to eliminate any residue on the shell’s outside.
   Another way to clean the mussels is to put the mussels inside a plastic bag, add gross salt, and shake for some minutes until the salt removes all the dirt from the mussels shells. In both ways that you will use, you need to rinse the black mussels well in running water after cleaning the outside of their shells. Once the mussels cleaned, we can start to cook the recipe, that is very fast.  The mussels’ cleaning is the process that needs more time in this recipe.
2. In a deep and large saucepan, add a little olive oil, the garlic clove, and the chilly pepper to season the oil. The last one if you prefer a chilly cook.
3.  Add the mussels and cover the pan with a lid, to help the mussels open. You will see that the mussels will start to open in a few minutes.
4. Add the wine and let to evaporate and season the mussels in high heat.
5. Garnish with salt, pepper, olive oil, and chopped parsley or basil. You can avoid adding salt because the mussels grow in salty water and when they open they release the salty water that remains inside if their shells. Be careful not to consume the mussels that didn’t open, because it means that the mussel doesn’t live when you cook it.
6. Serve this dish warm with the liquid that is delicious.

Note: in this way, you will open the mussels to add after that in pasta or risotto recipes.

Bon Appetit!

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