Dish

Lunice

Clams

Lunice is made by steaming fresh mussels in a broth made with garlic, white wine, and tomato sauce. The mussels are then served in their shells, with the broth poured over the top. The dish is typically seasoned with parsley and black pepper, and sometimes with a splash of lemon juice.

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Lunice has been a staple in Maltese cuisine for centuries, and is especially popular in the coastal regions of the island. It is often served as an appetizer or as part of a seafood platter.

Dietary considerations

Lunice is a high-protein dish that is also low in fat and calories. However, it is not suitable for those who are allergic to shellfish or who are on a low-sodium diet.

Variations

There are many variations of Lunice, with some recipes calling for different types of shellfish or additional ingredients like onions or capers. Some versions are also made with a cream sauce instead of tomato sauce.

Presentation and garnishing

Lunice is typically served in a large bowl or platter, with the mussels arranged in an attractive pattern. It is often garnished with fresh parsley or lemon wedges.