How to make
The white sand mussels of the Donax species are common on the Black Sea coast and a large part of the production from that area is exported. Their color is brownish with purple hues, the shell is oblong and the flesh is tender and tasty.
Because of their small size and way of consumption, they are often called pipas de Mar - sea sunflower.
They are highly valued abroad for their valuable qualities and delicate taste. Try them this way and you will be amazed at how easy they are to prepare.
First and very important, leave them for 30 minutes-1 hour in salt water to release any sand left in them, so that you don't crunch on any while you enjoy them.
They are strained well from the water, they can also be slightly dried and poured into a pan, which has been lightly greased with olive oil and heated over high heat.
Cook for a minute, by stirring gently, then add the parsley and stir again for another minute.
During this time, they should all open and immediately remove them from the heat. Overcooked white mussels become dry and lose their sea flavor, so do not cook them beyond this time.
Transfer them into a plate, sprinkle them generously with olive oil and as much freshly ground black pepper as you like.
Serve them warm with a slice of lemon (optional), which is squeezed over the mussels and add a wonderful flavor to them.
Enjoy your meal!
