Easy Croatian Mussels (Dagnje na Buzaru)
Croatian mussels, known as dagnje na buzaru, offer a popular, Italian-influenced dish from the Dalmatian coast.
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Instructions
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Scrub and debeard 4 pounds of mussels.
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In a hot skillet, combine the debearded mussels with 3/4 cup olive oil, 1/4 cup chopped fresh parsley, and 8 cloves chopped garlic.
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Simmer until the mussels just begin to open, then stir, reduce heat, and add 1 1/4 cups dry white wine, sea salt, and black pepper.
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Continue cooking, stirring occasionally, until all shells open; discard any that remain closed.
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Increase heat briefly to finish cooking.
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Stir 1/2 to 3/4 cup fresh breadcrumbs into the broth, ensuring some liquid remains.
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Serve with crusty bread.