I like to cook up a Mussels Buzara (MUŠULE NA BUZARU) storm wherever I am in the world, although the method never changes. In fact, the traditional Mussels Buzara recipe that you will find below is authentic to Mali Ston, Croatia and has been used for centuries. This recipe is simple to make, and I feel that the beauty of its simplicity and quality of ingredients is what makes it a winner! P.S. my grandmother could make this with her eyes closed!
Mussels are an amazing source of vitamins. They are also rich in EPA and DHA. See this as a gentle nudge to give this recipe a go!
- 4 kg mussels
- ½ cup extra virgin olive oil
- ¼ cup white wine
- 1 bunch of fresh parsley
- 1 garlic clove (or according to your taste)
- Rinse the mussels in water. Wash off any debris, such as mud.
- Put aside in a colander. Important: DO NOT USE any mussels that have not opened! Tightly closed mussels are a big no, no!
- Finely chop up the bunch of parsley and garlic clove. Decide how much to use according to your taste.
- Add approximately ½ cup of good quality extra virgin olive oil into a large pot.
- Sauté the parsley and garlic in the extra virgin olive oil.
- Feel free to add some pepper. No salt needed… mussels are already rather salty with thanks to the sea! Wink, wink.
- Add the 4kg of mussels into the large pot.
- Pour ¼ cup of white wine into the pot.
- Add a splash of extra virgin olive oil on top of the mussels.
- Put lid on top of the pot.
- Give the pot a bit of a shake.
- Take the lid off to check whether or not the mussels have opened.
- Stir a couple of times. This ensures all the ingredients mix together well to make an amazing broth!
- Give the pot a shake again. (A few times is fine!)
- Cook until all the mussels start opening up, and starts steaming.
- Some people cook the mussels on its own to filter out some of the water. I skip this step.
- Others like to add a spoonful of breadcrumbs to the mix.
- Don’t forget to dip some bread in the broth.
Dobar tek! Bon Appétit!
P.S. Don’t forget to enjoy with some crisp white wine!
I’ll be sharing some more of my favourite Dalmatian (Croatian) recipes in the forthcoming posts.