The secrets of preparing Mussels buzara is revealed to us by Sandra Ž.
Buzara is made from shellfish or shrimp. So called white buzara is prepared with garlic, onion, parsley, olive oil and wine, unlike the red one, which is prepared with the addition of tomatoes. When the buzara is nearly done, you can leave it unthickened with pure texture and flavor or thicken by adding breadcrumbs.
1.5 kg (3.30 lb) mussels
4-5 cloves of garlic
2-3 sage leaves
1 bunch parsley
100 ml (3.40 fl oz) olive oil
1 tablespoon tomato purée
1 sprig rosemary
200-300 ml (6.8-10.2 fl oz) water
2-3 tablespoons breadcrumbs
300 ml (10.2 fl oz ) Malvazija wine
Scrape the mussels of calcareous sediments and hemps’ fibers and wash the sand. Throw away all those with cracked or open shell. For preparation mussels must be alive and tightly closed.
Finely chop onions, garlic, sage and parsley.
In larger, wider bowl heat the oil and fry chopped onions in it. Add the tomato purée and rosemary. When the onions are little soft, add the garlic and half of chopped parsley. Then add the mussels, water and cover the bowl. Cook till the mussels have opened.
Only when the mussels open sprinkle with 2-3 tablespoons of breadcrumbs. Pour the wine, cover and cook for no longer than 10 minutes at low heat. Shake the bowl occasionally. Towards the end, add the rest of the parsley and sage.
Buzara does not need to be salted because the mussels themselves are salty enough, and the sauce during cooking will release a little bit of sea water, which will give the sauce its saltiness.
Serve with polenta or bread.