A Taste of Dubrovnik
Recipe for Mussels à la Buzara
Serves four
2 kg mussels
½ kg tomatoes
150 ml olive oil
4 garlic cloves
2 onions
200 ml dry white wine
1 bunch parsley, chopped
Salt and pepper
Clean the mussels and dispose of any mussels with open shells. Heat the olive oil in a skillet. Add the mussels. Cook for a few minutes on high heat until the mussels have opened. Then lower heat and keep warm.
Finely chop and sauté onions and garlic. Add finely diced tomatoes and cook for a few minutes. Add chopped parsley and salt and pepper to taste.
Stir the mussels into the sauce. Then add white wine and heat briefly over a low flame. Serve with crusty white bread.
The recipe is brought to us courtesy of Mario Sevelj of the Posat Restaurant in Dubrovnik.
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