Mediterranean Jewel of the Croatian Coast
Buzara represents one of the most authentic ways of preparing shellfish in Croatian culinary tradition. This simple yet sophisticated recipe holds within it an entire story of our coastal culture and connection to the sea.
Origin of the Name and Tradition
The name “buzara” comes from the Italian word “imbusare” meaning “to steam” or “to cook in steam”. Over the centuries, our ancestors perfected this Mediterranean method of preparation and adapted it to local tastes, creating what we proudly call buzara today. This traditional method of cooking shellfish has become an essential part of Dalmatian gastronomy, and its simplicity conceals a deep understanding of the sea and its bounty.
Buzara isn’t just a cooking method – it’s a ritual that connects generations of fishermen and coastal housewives. Every family has its own variation, its own little secret that makes their buzara special.
Two Traditions: White and Red Buzara
White Buzara – Elegance of the Sea
White buzara represents the more elegant, lighter version of this classic dish. Without tomatoes, this variant allows the full flavour of the sea to shine through, whilst olive oil, white wine and garlic create perfect harmony of taste.
Ingredients for White Buzara:
- 1 kg fresh mussels
- 5-6 cloves of garlic
- 100ml quality extra virgin olive oil
- 150ml white wine (Chardonnay, Pošip or Graševina)
- Fresh parsley
- Salt and pepper to taste
- Breadcrumbs for thickness (optional)
Preparation:
- Thoroughly wash the mussels under cold water and clean them
- Discard any open shells that don’t close when touched
- In a large pan, heat the olive oil and add finely chopped garlic
- When the garlic turns golden, add the mussels
- Stir, cover and cook for 5-7 minutes until the shells open
- Add wine, seasoning and parsley, cook for another 2-3 minutes
- Add breadcrumbs for thickness if needed
Red Buzara – Tradition with Character
Red buzara uses passata (crushed tomatoes) as its base, creating a richer, fuller flavour that perfectly complements the shellfish.
Ingredients for Red Buzara:
- 1 kg fresh mussels
- 4-5 cloves of garlic
- 100ml olive oil
- 400g passata (crushed tomatoes)
- 100ml white wine
- Fresh parsley and basil
- Salt, pepper and sugar to taste
Preparation:
- Prepare the mussels as for white buzara:
- If you find the mussels particularly dirty, place them in a large bowl or sink filled with cold water, add a generous pinch of salt and leave to soak for up to 30 minutes, this will help to get rid of sand and grit. Swish them around with your hands to wash them thoroughly and then rinse well with cold water. Most of the time, when mussels are bought at the fishmonger or supermarkets, they come fairly clean and you will most probably skip this step.
- Heat oil in the pan and sauté the garlic
- Add passata and cook for 5 minutes on medium heat
- Add mussels, wine and seasoning
- Cook covered for 8-10 minutes until shells open
- Add fresh herbs at the end
Tips for Perfect Buzara
- Never overcook the mussels – maximum 10 minutes cooking time
- Use quality olive oil – it makes all the difference in taste
- Fresh shellfish are crucial – avoid frozen for the best result
- Cooking wine should be quality – if you wouldn’t drink it, don’t cook with it
- Serve immediately – buzara is eaten hot, straight from the pan
What to Serve with Buzara
Buzara is traditionally served with:
- Homemade bread – best when toasted in the pan
- Creamy polenta with olive oil and parmesan
- White wine – the same type you used for cooking
- Fresh green salads with olive oil and lemon
Buzara Today
Today, buzara can be prepared with other shellfish such as clams, cockles or scallops, but it’s important not to mix different types in the same dish. Each type of shellfish has its own cooking time and specific flavour.
Buzara isn’t just a dish – it’s a record of the Mediterranean soul, a tradition that connects us to the sea and our ancestors. In every spoonful lies a story of sun, salt and the patience of those who learned that the sea must be respected for it to give us its finest bounty.
