Buzara Mussels


Adjust Servings:
1 kg Mussels
6 Garlic cloves chopped
200 ml White wine
2 tbs Parsley chopped
100 ml Olive oil
2-3 tbs Breadcrumbs
1 teaspoon Salt
a pinch Black pepper

Buzara Mussels


Buzara mussels are an excellent example of a simple, delicious, quick and healthy dish.

  • 30
  • Serves 4
  • Easy



Buzara mussels or mussels alla buzara are an excellent example of a simple, delicious, quick and healthy dish. To make a Buzara recipe takes less than 30 minutes!

Buzara is a local name for “stew” and it is an integral part of the Adriatic part of Croatian cuisine. It is most often prepared with shells or crabs. In addition to the main component, only olive oil, garlic, wine, breadcrumbs, parsley are added.

If the dish is prepared with the ingredients above it is called “on white”.  Another variant of the dish is if tomatoes are added, and then the traditional name is “on the red”.

Buzara can also be found in Italy or Venetian cuisine where the traditional dish is “spaghetti alla busara”. There is an ongoing dispute that buzara originates from Italian or Croatian language. However, this way of preparing mussels is common across the Mediterranean, e.g. steamed mussels in France.

Although other seafood, such as Scampi, can be prepared in this way as well, we have decided to use mussels.



The most important part of good buzara is to choose good quality, fresh mussels. Always choose tightly closed ones or ones which will close when you tap them with your finger. Discard any open mussels and those with cracked shells. Clean of moustache from mussels, rinse with water and put aside.


Heat the olive oil in a large and wide pot, but not too much. Add the garlic and gently fry for a minute or two until the onion smell is released, taking care not to burn.


Add the mussels, cover and cook for 10 minutes. Mussels should release their juices, but if not you can add a little water.


When the mussels open, add the wine and let it simmer for a few more minutes, until the alcohol has evaporated.


Finally, add the breadcrumbs to get a slightly thick sauce. Season with chopped parsley. You can also add a pinch of black pepper to emphasize the flavour, but certainly, do not add salt. The mussels are sufficiently salty.


Serve as a warm appetizer.

Traditionally with buzara only bread is served, for dipping. However in addition to bread, you can serve with cooked potatoes or polenta, but this is not so widespread.

Ivan Majhen

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