Frogs mussels Buzara style

Ingredients for 1 servings:

• 1 kg mussels
• 3 cloves garlic, preferably fresh
• 2 tbsp parsley, flat
• 1 shallot(s)
• 100 ml olive oil
• 1 tsp chili flakes
• 2 tbsp breadcrumbs, homemade
• ½ tsp Vegeta
• 150 ml dry white wine (Riesling)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Recipe from Istria

Steam the mussels separately, as the liquid inside them would dilute the stock once opened. Bring 200ml of water to a boil in a saucepan, place the washed mussels in a colander on top of the pan and put a lid on the mussels. Steam for 5 minutes, then shake the mussels in the colander to drain any remaining liquid. To make the stock, first press the garlic, then chop the parsley and dice the shallot. Heat the olive oil and sauté the garlic and shallots briefly, then add the parsley, chili flakes, breadcrumbs and Vegeta. Mix everything well. Then deglaze with the Riesling. Add the pre-cooked mussels and mix everything well. Cook with the lid on for 5 minutes, stirring occasionally. Ciabatta goes well with this.