Adriatic shellfish simmered in a vibrant sauce of garlic, white wine, tomato, and olive oil, finished with fresh parsley. A fragrant, brothy Dalmatian classic served with crusty bread for soaking.
Ingredients
1kg fresh mussels or scampi, cleaned
4 cloves garlic, sliced
200ml dry white wine
3 tbsp extra-virgin olive oil
2 tbsp tomato paste
1 cup fish stock
Fresh flat-leaf parsley, chopped
1 tsp sweet paprika
Salt and black pepper
Crusty bread for serving
Instructions
1Heat olive oil in a wide pan over medium heat. Add sliced garlic and cook for one minute until fragrant.
2Stir in tomato paste and paprika, cook for 30 seconds.
3Pour in white wine, raise heat, and let it reduce by half, about 2 minutes.
4Add fish stock and bring to a simmer. Add cleaned shellfish, cover, and cook for 5-7 minutes until shells open.
5Discard any unopened shells. Season with salt and pepper, scatter with chopped parsley, and serve immediately with bread.
Did You Know?
Croatian fishermen argue endlessly about whether true buzara should be "na bijelo" (white, without tomato) or "na crveno" (red, with tomato) — both versions are fiercely defended.