💧 Water or light fish stock: 120 ml (½ cup / 4 fl oz)
🌿 Flat-leaf parsley, finely chopped: 15 g (¼ cup / 0.5 oz)
🌶️ Chili flakes (optional): 0.5 g (⅛ tsp / 0.02 oz)
🍅 Tomato, grated (optional “red buzara”): 200 g (¾ cup / 7 oz)
🍞 Fine breadcrumbs (to lightly thicken, optional): 10 g (1 tbsp / 0.35 oz)
🧂 Sea salt: to taste (≈4 g / ¾ tsp)
⚫ Black pepper: 1 g (½ tsp / 0.04 oz)
🍋 Lemon wedges, to serve: as needed
🥖 Crusty bread, for dipping: as needed
Preparation
1️⃣ Aromatics: In a wide pot, warm 🫒 oil over medium. Soften 🧅 shallot 3–4 min; add 🧄 garlic 30 sec until fragrant (no color).
2️⃣ Base: Pour in 🍷 wine and 💧 water/stock; add 🌶️ chili if using. Boil 1 min. (For red buzara, stir in 🍅 grated tomato now.)
3️⃣ Mussels: Add 🦪 mussels, cover, and cook over high heat 4–5 min, shaking the pot once or twice, until shells open.
4️⃣ Finish: Remove from heat. Discard any mussels that stayed closed. Stir in 🌿 parsley, a pinch of 🧂 and ⚫, and sprinkle 🍞 breadcrumbs if you want a slightly thicker, glossy broth.
5️⃣ Serve: Ladle into warm bowls with plenty of broth. Squeeze 🍋 at the table and serve with 🥖 bread.
Total Time
🕒 Prep: 10 min
🔥 Cook: 8–10 min
⏳ Total: 20 min
Nutritional Value
🔋 Energy: ~300 kcal
💪 Protein: ~26 g
🧈 Fat: ~13 g
🍞 Carbohydrates: ~12 g
🧂 Sodium: ~780 mg
Advice
Rinse well and toss any cracked mussels before cooking; after cooking, discard any that don’t open. Don’t overcook—pull 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 shells—Montenegrin buzara built for bread. #grannyzen #buzara #montenegroseafood 🦪🌊🍋
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