How to make
The Black Sea is rich in these magnificent mussels, which we know so little about, but they are highly valued in the Mediterranean!
There they are consumed in huge quantities and when they do not have enough, they are imported from the Black Sea, because it is full of them. They are a great appetizer for wine and are prepared in a flash.
Put the mussels in salted water for 30 minutes, then change the water once or twice. This way they throw away the grains of sand they contain in their shells.
They are also sold frozen, which have already been cleaned, but it depends on the brand and quality - sometimes they are not well processed and after cooking they can be crunchy. Once they have been frozen, then you will not be able to clean them, as they are not alive and will not dispose of the sand in the manner described above.
Therefore, I recommend that you buy them fresh and do it yourself.
After they have been in the last water for a while, the mussels are washed, strained well and poured into a very well heated pan with olive oil. They should be arranged in a thin layer, not a pile.
In seconds you will see them beginning to open. Wait a little while for the last mussels to open up and shake the pan lightly, so that the heat reaches all of them.
Immediately pour them into the serving dish and sprinkle them generously with garlic, parsley and more olive oil. Salt is generally not needed, but still try them just in case and sprinkle the mussels with garlic according to your taste.
Serve the Garlic and Parsley Donax Mussels with lemon slices and consume them immediately while they're still warm.
