The Farming Mussels in Albania segment of the video starts at about the 17:17 mark and runs until the end:
After a 5-minute drive, we arrived at the rustic Mussel House, where I met Linda. But before we could eat at the restaurant, we headed on a boat tour of Butrint Lake to the mussel farm.
There are pods below the water where the mussels are. The farm is divided into sections, which are owned by different people. The Mussel House has their own section. They have hundreds of thousands of mussels.
Backa the restaurant, Erjan and I toasted with some tasty white Albanian wine. Then, Linda took me into the kitchen to see them cook the mussels. I watched the chefs cook them in oil, parsley, garlic, and white wine. It smelled so good! Then, they added some cream to some of them!
At the table, we had salted mussels with oil and white wine, mussels with tomato and onion, creamy mussels, mussel risotto, and a salad with tomatoes.
Erjan showed me how to use the mussel shell as a utensil to take the meat out of the shells. It’s the Albanian way of eating them. The salted ones were so succulent and tasty! We had at least 150 mussels.
The tomato and onion ones had a nice, juicy burst with a bit of sourness. They were also crunchy! They were amazing and so different. But the star was the creamy mussels, which were ridiculously good. It was like a creamy pasta. It was so good, I had to lick some of the shells clean!
I loved eating the mussels Albanian-style! I also really enjoyed the broth from the tomato-and-onion mussels, which was like a seafood and vegetable soup! The white wine broth was tangy from the lemon, and the cream was nice and rich.
The risotto was super tasty! Rice isn’t produced in Albania anymore. It was super creamy and moist, and very different from paella or biryani. The best thing is, this huge mussel feast only costs 600 lekes, or just under $6 USD!