1️⃣ Purge & check: Rinse 🦪 mussels; discard any that stay open or have cracked shells.
2️⃣ Aromatics: Warm 🫒 oil in a wide pot. Sauté 🧅 onion with a pinch of 🧂 4–5 min until sweet; add 🧄 30 sec.
3️⃣ Sauce base: Add 🍷 wine; simmer 1 min. Stir in 🍅 tomatoes, 🌿 bay, and 🌶️ flakes (if using); season with 🧂 and ⚫.
4️⃣ Steam mussels: Add 🦪 mussels; cover and cook over high heat 4–6 min, shaking once or twice, until most shells open. Discard any that stay closed.
5️⃣ Finish: Sprinkle 🍞 breadcrumbs and 🌿 parsley; toss 30–60 sec to lightly thicken and glaze. Swirl in 🧈 butter if using. Squeeze 🍋 at the table; serve with crusty bread.
Total Time
🕒 Prep: 15 min
🔥 Cook: 15 min
⏳ Total: 30 min
Nutritional Value
🔋 Energy: ~360 kcal
💪 Protein: ~35 g
🧈 Fat: ~13 g
🍞 Carbohydrates: ~18 g
🧂 Sodium: ~880 mg
Advice
Use a wide pot so mussels sit in a shallow layer—steam circulates and they open evenly without overcooking.
Why it works
Wine deglazes sweet onion–garlic fond; tomato + a touch of breadcrumbs emulsify with olive oil into a clingy, brick-red sauce that coats every shell.
Twist
Make a white buzara by skipping tomato and adding 10 g (2 tsp) capers and extra parsley; or add a roasted hot pepper for Dalmatian heat.
Status
Boat-to-table vibes—Dalmatian buzara built for tearing bread and licking shells. #grannyzen #dalmatianseafood 🦪🍷
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