MAIN INGREDIENTS
Mydia or dagnje na crvenu buzaru is a popular Greek and Croatian appetizer consisting of fresh mussels that are steamed in red wine along with fresh herbs, garlic, and a variety of garden vegetables. The dish is usually doused in a Mediterranean red sauce.
It is served in most fish taverns (called psarotaverna) in Greece and in most coastal restaurants in Croatia, accompanied by lots of bread used for mopping up the flavorful sauce. In Croatia, the dish is also known as dagnje na crveno.
MOST ICONIC Mydia
Mydia saganaki is a traditional dish that combines mussels (mydia in Greek) with the cooking style of saganaki. Saganaki refers to the small, two-handled pan in which various Greek dishes are prepared. Therefore, mydia saganaki is a dish where mussels are cooked in the said pan, in a tomato and wine sauce, often with onions, garlic, and various herbs.
Also, often feta cheese or another Greek cheese is melted on top. It's typically served right in the small pan it was prepared in, with crusty bread to mop up the delicious sauce.
MAIN INGREDIENTS
Midi po burgaski is a popular mussels and rice dish from the Burgas Province in Bulgaria, known for its rich marine life. This dish is typically made with Black Sea mussels, rice, white wine, vegetables, and various herbs. The mussels are cooked until their shells open and fill with rice.
Mussels are served on a large plate and drizzled with lemon juice.
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