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G A S T R O N O M I C K V A R N E R
14
Among the numerous types of shellfish, mussels,
date shells, pen shells, oysters and scallops are
particularly outstanding. Some are eaten raw
(oysters), while others are most often prepared
in the buzara style. All that is needed is a
little olive oil, pepper, garlic, chopped parsley,
tomato, breadcrumbs and good white wine
(
žlahtina
).
Put everything together in a pot, except
the parsley, crumbs and wine, and simmer
over low heat. Gradually add the wine. At
the end, when the shells are fully open, add
the breadcrumbs and parsley. Some kinds of
shellfish, such as scallops, can be topped with
a mixture of cheese, garlic and olive oil, and
then baked in an over or grilled. Mussels
are also very delicious when they are
grilled. They only need a little olive
oil, parsley, garlic, pepper and a drop of
lemon juice.
The majority of shellfish (sometimes combined
with crustaceans) are used in pasta dishes and
risottos.