Dagnje na buzaru, or steamed mussels in white wine, garlic and parsley, is absolutely the simplest way to cook mussels, and maybe the tastiest.
Only a few ingredients are required for seafood buzaras, and if white wine is not your thing you can use red too. Enjoy this simple white wine buzara recipe.
Mussels – 1.5 kg
Olive oil – 5 tablespoons
Parsley – 1 tablespoon
Garlic – 5 cloves
White pepper – 1/2 teaspoon
White wine – 200 ml
Breadcrumbs – 1 teaspoon
Lemon – 1
1. Clean the shells of the mussels, removing any ‘beards’. Rinse well under cold water. The ones with cracked shells or the ones which are already wide open should be discarded.
2. Heat olive oil in a pot and fry the garlic (crushed). Once the garlic releases its smell add parsley, white pepper, then add the mussels and a few lemon rings. Cover and let cook.
3. Once the mussels have opened add the white wine and the breadcrumbs. You can also add some stock if you like. Cook more until the mussels are wide open.
Give the mussels a final toss and serve with a glass of wine and bread.