π§ Water or light fish stock: 120 ml (Β½ cup / 4 fl oz)
πΏ Flat-leaf parsley, finely chopped: 15 g (ΒΌ cup / 0.5 oz)
πΆοΈ Chili flakes (optional): 0.5 g (β tsp / 0.02 oz)
π Tomato, grated (optional βred buzaraβ): 200 g (ΒΎ cup / 7 oz)
π Fine breadcrumbs (to lightly thicken, optional): 10 g (1 tbsp / 0.35 oz)
π§ Sea salt: to taste (β4 g / ΒΎ tsp)
β« Black pepper: 1 g (Β½ tsp / 0.04 oz)
π Lemon wedges, to serve: as needed
π₯ Crusty bread, for dipping: as needed
Preparation
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Total Time
π Prep: 10 min
π₯ Cook: 8β10 min
β³ Total: 20 min
Nutritional Value
π Energy: ~300 kcal
πͺ Protein: ~26 g
π§ Fat: ~13 g
π Carbohydrates: ~12 g
π§ Sodium: ~780 mg
Advice
Rinse well and toss any cracked mussels before cooking; after cooking, discard any that donβt open. Donβt overcookβpull the pot as soon as most shells pop.
Why it works
Mussel juices + wine emulse with olive oil into a naturally silky sauce; parsley and lemon lift sweetness while a spoon of breadcrumbs gives traditional body without heaviness.
Twist
Go red buzara (tomato added in Step 2) or keep it white (no tomato, just wine & lemon). For extra Adriatic perfume, add a torn bay leaf to the pot.
Status
Dockside steam and clinking shellsβMontenegrin buzara built for bread. #grannyzen #buzara #montenegroseafood π¦ͺππ
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