Mediterranean Mussels in Tomato and Wine Sauce

Ingredients

• 2 pounds (900g) fresh mussels 2 pounds (900g) fresh mussels
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 can (14 ounces/400g) diced tomatoes 1 can (14 ounces/400g) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 1/4 cup (15g) chopped fresh parsley 1/4 cup (15g) chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 14g, 5g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Clean the mussels by scrubbing them under cold water and removing any beards or debris. Discard any mussels that are open or damaged.
2. 2.
   In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent and fragrant.
3. 3.
   Pour in the white wine and bring to a simmer. Allow the wine to reduce slightly for about 2 minutes.
4. 4.
   Add the diced tomatoes, tomato paste, sugar, and lemon zest to the pot. Stir well to combine all the ingredients.
5. 5.
   Gently add the cleaned mussels to the pot and give them a quick stir to coat them in the sauce. Cover the pot and cook for about 5-7 minutes, or until the mussels have opened.
6. 6.
   Discard any mussels that have not opened. Season the sauce with salt and pepper to taste.
7. 7.
   Sprinkle the chopped parsley over the mussels and sauce, and give it a final gentle stir.
8. 8.
   Serve the Dagnje na buzaru hot with crusty bread on the side to soak up the flavorful sauce.

Treat your ingredients with care...

• Mussels — Make sure to discard any mussels that are cracked or do not close when tapped. Scrub them well under cold water to remove any sand or debris. Be sure to remove the beards, which are the hairy threads sticking out from the shells.

Tips & Tricks

• For a spicier version, add a pinch of red pepper flakes to the sauce.
• Serve the mussels with a squeeze of fresh lemon juice for an extra burst of acidity.
• If you prefer a thicker sauce, simmer it for a few more minutes to reduce and intensify the flavors.
• Make sure to have plenty of crusty bread on hand to mop up the delicious sauce.
• Pair this dish with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, to complement the flavors of the mussels and sauce.

Serving advice

Serve the Dagnje na buzaru in shallow bowls, allowing guests to easily access the mussels and sauce. Garnish with additional fresh parsley for a pop of color.

Presentation advice

Arrange the mussels in the center of the bowl, with the shells facing upward. Pour the sauce over the mussels, allowing it to pool around them. Sprinkle some fresh parsley on top for an attractive finishing touch.