Mussels alla Busara

Name: Mussels alla Busara
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: Mussels 2.2 lbs; Parsley 1 bunch; Garlic 2 cloves; Dry white wine 1.7 oz; Breadcrumbs &frac13; cup; Extra virgin olive oil to taste; Black pepper to taste

it fr de es br

563

Calories per serving

Lactose Free

Energy Kcal 563
Carbohydrates g 39.9
of which sugars g 3.5
Protein g 23.6
Fats g 9.5
of which saturated fat g 1.68
Fiber g 4.5
Cholesterol mg 100
Sodium mg 1426

Difficulty: Easy
Prep time: 25 min
Cook time: 15 min
Serving: 4
Cost: Average

PRESENTATION

Mussels alla busara—it’s one of those dishes that just takes you straight to the sunny, breezy Croatian coast. Really, it’s a taste of Istria and Dalmatia, where families have been perfecting it for generations. You can really, really taste the history with each bite. The whole idea with a mussels buzara recipe is to let those fresh shellfish soak up the tender, juicy goodness of a sauce that’s both super simple and a tad special. And here's the thing: this sauce mixes tomatoes and white wine, throws in a good hit of garlic, and sometimes even a sprinkle of breadcrumbs to soak up all that rich, delicious juice. The result? A plate of mussels in tomato wine sauce that’s rustic yet kinda fancy. Perfect for sharing, for sure.

Plus, folk tales say ‘busara’ might come from old iron pots fishermen used—or maybe it’s from the dialect ‘busaria,’ hinting at how they stretched the catch. Makes the dish feel generous, you know? Across the Adriatic, there's always that friendly debate: Are the best mussels alla busara the red kind with loads of tomato, or the white version with wine and garlic shining through? In Croatia, you get both. Pretty much, though, the tomato sauce wins. It gives everything a deep, rich flavor—just unbeatable with fresh bread.

Some families toss in more wine; others, more herbs. That’s what makes it feel so homey—everyone has their twist. The best mussels buzara recipe? Starts with the freshest shellfish, ends with a pot of golden, fragrant sauce. Which is awesome—almost as good as the seafood itself. As you dip into this dish, you catch hints of the sea, a bit of Mediterranean sun, and honestly, it's like you’re right there in a small coastal village. Anyone who digs Croatian seafood dishes or just wants to taste the Adriatic will absolutely love this classic. Call it busara, buzara, or just really, really good mussels.

How to prepare Mussels alla Busara

To prepare mussels alla busara, first, clean the shellfish. Rinse them under running water 1, then use the back of a knife to remove all external growths. At this point, use your hands to pull off the beard 2, and finally, clean the entire surface with a steel wool pad. For any doubts, you can consult our cooking school guide: How to Clean and Open Mussels.

Peel the two garlic cloves and place them in a pan where you have heated a drizzle of oil 4. Let them turn golden, then add the mussels 5 and the sprigs of parsley; Deglaze with white wine 6

and cover everything with a lid 7. Wait until all the shells are open, then remove the garlic cloves 8, the parsley sprigs, and add the black pepper. Turn off the heat, add the breadcrumbs 9

and the parsley, which you have previously chopped 10. Mix everything so that the breadcrumbs do not remain on the surface 11 and serve your mussels alla busara hot!