Mussels Buzara | Dagnje na Buzaru

Mussels (Dagnje in Croatian) na Buzaru is my all time favourite Croatian seafood dish. So I figured it was probably the best place to start for the first post! While some may see mussels as a winter food, in Croatia you’ll find mussels all summer long at most coastal restaurants.

The main ingredients in a buzara are olive oil, garlic, parsley, breadcrumbs and white wine. With these five key ingredients you have a ‘white’ buzara and the addition of tomato passata, tomato paste or fresh tomatoes will give you a ‘red’ buzara. Once you have the base down, you can use either white or red for any type of seafood including scampi or crab.

The most important ingredient for a good buzara is fresh seafood, so I went down to the Sydney Fish Market to find myself the best Australian mussels money could buy, and sure enough it didn’t take long.

I stopped along the way for some Scallops Mornay and got in serious trouble for taking a seat at a bench that didn’t belong to the restaurant I bought the scallops from. I left (still eating), as a group of women took up my cause and started yelling at the floor runner to let me stay. I thanked them and told them not to worry, I had a recipe to cook!

One of the vendors at the Sydney Fish Market

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I highly recommend this recipe! And please let me know how it went for you? Did the recipe work? Did it fail? Do you have any hints to make it even better?

Zivjeli! (Cheers and let’s live!)