Dish

Dagnje na buzaru

Mussels Buzara

Dagnje na buzaru is a dish made with mussels that are cooked in a tomato and wine sauce. The mussels are first cleaned and then cooked in a pot with olive oil, garlic, and onions. Once the mussels are cooked, they are removed from the pot and the cooking liquid is strained. The strained liquid is then used to make a tomato and wine sauce that is served with the mussels. The dish is typically served with crusty bread to soak up the delicious sauce.

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

Seafood› Mollusk Dish› Mussel Dish

Origins and history

Dagnje na buzaru originated in Croatia and is a popular dish in Croatian cuisine. It is believed to have originated in the coastal regions of Croatia where mussels are abundant.

Dietary considerations

This dish is not suitable for those with shellfish allergies or those who do not consume alcohol.

Variations

There are no significant variations of this dish.

Presentation and garnishing

The dish can be presented in a large bowl with the mussels arranged in a circular pattern. The tomato and wine sauce can be drizzled over the top of the mussels and the dish can be garnished with fresh parsley or lemon wedges.

Tips & Tricks

To ensure that the mussels are fresh, they should be purchased from a reputable seafood market. It is important to discard any mussels that do not open during cooking.