Dagnje na Buzaru (Mussels in Garlic and White Wine)
Local name: Dagnje na buzaru
In short: Fresh mussels steamed open in olive oil, garlic, white wine and parsley, a quick Adriatic coastal dish served with bread to mop up the broth. It takes about 32 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 220 kcal
Na buzaru is the classic way to cook shellfish on the Croatian coast, and mussels are the easiest place to start. They steam open in minutes in a pan of olive oil, garlic, white wine and parsley, with a spoonful of breadcrumbs that lightly thickens the broth. Serve the mussels in the pot, with lemon and good bread for dunking, as a starter to share or a light main.
Instructions
- Tap any open mussels on the counter and discard those that do not close. Scrub the shells under cold water and pull off the stringy beards.
- Heat the oil in a wide pot over medium heat. Cook the garlic for 30 seconds, until fragrant but not colored.
- Stir in the breadcrumbs for 20 seconds, then pour in the wine and bring to a boil.
- Add the mussels, half the parsley and the pepper. Cover tightly and cook over high heat for 4 to 6 minutes, shaking the pot twice, until the shells open.
- Discard any mussels that stayed shut. Squeeze in the lemon juice and stir in the remaining parsley.
- Serve at once in warm bowls with the broth, lemon wedges and crusty bread.
Tips
- Buy mussels that smell of the sea and close when tapped, and cook them the day you buy them. Throw away any with cracked shells.
- Go easy on the salt, because mussels and their broth are naturally salty. For a red version, cook a chopped ripe tomato with the garlic before adding the wine.
Questions and answers
What does na buzaru mean?
It describes a coastal Croatian way of cooking shellfish quickly in a sauce of olive oil, garlic, white wine and parsley, often with breadcrumbs and sometimes tomato. Scampi, clams and mussels are all cooked this way.
How do I clean mussels?
Scrub the shells under cold running water and pull off the fibrous beard with a firm tug. Tap any open mussel; if it does not close, discard it. Clean them just before cooking.
Can I use frozen mussels?
Yes. Use cooked frozen mussels on the half shell and simmer them in the sauce for 3 to 4 minutes, only until hot. Fresh mussels have a better texture, but frozen ones are a fair substitute.
How long does it take to make Dagnje na Buzaru (Mussels in Garlic and White Wine)?
About 32 min in total: 20 min of preparation and 12 min of cooking.
How many calories are in Dagnje na Buzaru (Mussels in Garlic and White Wine)?
About 220 kcal per serving, with 13 g of protein, 8 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 220 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 8 g |
| Fat | 13 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 520 mg |
Estimated values, calculated from the ingredients.
