Adriatic Mussels | Grandma Recipe | Healthy, Dairy Free Seafood
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Adriatic Mussels
Adriatic Mussels | Grandma Recipe | Healthy, Dairy Free Seafood
This dish for Adriatic Mussels is called as dagnje na buzaru or skoljke na buzaru. "Buzara" technically means "stew," however buzara-style cooking simply means cooking a shellfish or crab with olive oil, wine, garlic, breadcrumbs, and fresh herbs. This simple meal takes no more than 40 minutes to prepare from start to finish, and it's especially tasty when served with crusty bread to soak up the simmering broth.Mussels na buzaru are identical to traditional French steamed mussels known as moules marinières in French. While mussels are seasonal (the ancient rule was to consume mussels only in chilly months with a "R" in their spelling), contemporary thinking holds that "farmed" mussels are safe to eat all year.Recipes for fish, shellfish, crustaceans, and bivalve are popular along the Dalmatian Coast, which has a strong Italian influence and a wide seafood supply from the Adriatic Sea.
Ingredients
- 1 kg Mussels
- 5 cloves Garlic
- 150 ml Dry White Wine
- 100 ml Olive Oil¼
- ¼ cup Breadcrumbs
Instructions
- Clean the mussels and scrape the shell with a brush.All of this is done in cold water to prevent the mussel from opening. When you've washed them and drained the water, place them in a dish, cover them, and leave the bowl in the fridge while you make the buzara broth.
- Finely chop the garlic and parsley.
- Put enough olive oil in a saucepan to cover the bottom. Toss in the garlic and heat the oil over low heat. Fry it gently, but not so much that it begins to smell. Add the parsley and smash the two ingredients together.
- Then, take the mussels out of the fridge, drain the remaining water from the bowl (drain the water so the buzara isn't too salty for you), and place the mussels in a saucepan. Mix everything thoroughly so that the mussels absorb the garlic and parsley.No salt, because the shells will add saltiness; otherwise, it would be extremely salty.
- Stir occasionally, but not too frequently. When the mussels start to open, pour in the wine and give them a good stir. Allow the buzara to boil for a few minutes longer.
- Then, among the mussels, make a hole into which to pour the breadcrumbs (overdue). Slowly add the crumbs while mixing the crumbs into the liquid with a spoon. The crumbs will thicken your sauce/saft slightly. Now, thoroughly combine all of the ingredients and cover the pot for another minute.
- When you notice that all of your shells have opened serve the buzara.
- Serve with grilled bread
Notes
Mussels are a type of bivalve that is related to clams, oysters, and other types of bivalves. There are around 3,000 kinds of mussels that live in a wide range of environments. Some species live in rivers, while others live in the ocean and on the ocean floor.
