Dagnje na Buzaru (Classic Mussels in White Wine Sauce)
Tradicionalno jelo · Croatian
A classic Dalmatian dish featuring fresh mussels steamed in a flavorful broth of white wine, garlic, parsley, and a hint of tomato. Served with crusty bread for dipping.
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Sastojci
- Fresh mussels2 kg
- Olive oil4 tbsp
- Garlic4 cloves, minced
- Dry white wine200 ml
- Fresh parsley1 bunch, chopped
- Crushed tomatoes100 g
- Saltto taste
- Black pepperto taste
- Water50 ml
Koraci
- 1
Clean the mussels thoroughly under cold running water, scrubbing the shells and removing the beards.
- 2
Heat olive oil in a large pot or deep pan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 3
Add the cleaned mussels to the pot. Pour in the white wine and crushed tomatoes. Add chopped parsley, salt, and pepper.
- 4
Cover the pot and cook over medium-high heat for 5-7 minutes, or until the mussels have opened. Shake the pot occasionally.
- 5
Discard any mussels that did not open. Serve immediately, garnished with extra fresh parsley.
