Appetizers
Buzara od Dagnji
Ingredients
- - 1.5 kg (3.3 lb) fresh mussels, cleaned and debearded
- - 4 cloves garlic, finely chopped
- - 150 ml (5 fl oz / 2/3 cup) dry white wine
- - 3 tbsp olive oil
- - 2 tbsp fine dry breadcrumbs
- - 2 tbsp chopped fresh parsley
- - 1/2 tsp chilli flakes (optional)
- - Crusty bread, to serve
Method
- Heat olive oil in a large pot and gently sauté the garlic until fragrant, not browned.
- Add chilli flakes (if using) and breadcrumbs, stirring for 1 minute.
- Pour in the white wine and bring to a simmer.
- Add the mussels, cover, and cook over high heat for 5-6 minutes, shaking the pot occasionally, until the shells open.
- Discard any mussels that remain closed.
- Stir through fresh parsley and serve immediately with crusty bread.
Introduction: Buzara is a classic Adriatic cooking method for shellfish, simmering mussels or scampi in white wine, garlic,
olive oil and breadcrumbs.
Cultural Background: Buzara is a classic Adriatic cooking method for shellfish, simmering mussels or scampi in white wine, garlic,
olive oil and breadcrumbs. Popular along the entire Dalmatian and Istrian coastline, it's typically served as a
starter with crusty bread to soak up the fragrant broth.
Tips: Discard any mussels that don't close when tapped before cooking. Serve straight from the pot to keep the broth
hot.
Variations: Scampi (langoustine) buzara follows the same method and is equally traditional along the coast.
Storage: Best eaten fresh; not recommended for storing as shellfish quality declines quickly.
Reheating: Not recommended; reheating overcooks the shellfish.
Nutrition: Per serving (approx.): 240 kcal, 20 g protein, 10 g fat, 8 g carbohydrate.
FAQs
Q: What does 'buzara' mean?
A: It refers to the traditional Adriatic method of cooking shellfish in wine, garlic and breadcrumbs.
Q: Can frozen mussels be used?
A: Fresh mussels give the best texture, but good-quality frozen ones can work in a pinch.