Adriatic mussels or shrimp simmered in a fragrant sauce of white wine, garlic, tomato, olive oil, and fresh herbs — coastal Montenegro on a plate.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wide shallow bowl
Garnishes: parsley, lemon wedge
Accompaniments: crusty bread, white wine
Instructions
-
1
Heat olive oil in a large skillet. Sauté garlic and pepper flakes 1 min.
-
2
Add tomatoes, cook 3 min until softened.
-
3
Pour in white wine, bring to a simmer.
-
4
Add cleaned mussels, cover, and cook 4-5 min until shells open.
-
5
Discard any unopened mussels. Toss with fresh parsley.
-
6
Serve in bowls with the sauce and crusty bread for dipping.
Did You Know?
Coastal Montenegrins say the best buzara must be eaten within sight of the sea where the shellfish were caught that morning.
Chef's Notes
Equipment Tips
- large skillet with lid
- wooden spoon
Garnishing
parsley, lemon wedge
Accompaniments
crusty bread, white wine
The Story Behind Buzara
Buzara arrived on Montenegro's coast through centuries of Venetian rule over the Bay of Kotor. The technique of cooking shellfish in wine, garlic, and olive oil reflects the Mediterranean crossroads where Italian, Slavic, and Adriatic traditions merged into a distinctly Montenegrin coastal cuisine.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!