Pedoci or musule na buzaru - prepare the most famous dish of the Adriatic

Mussels are one of the most widespread and well-known shellfish worldwide. In Croatia the mussels are usually being prepared white, red and Dalmatian way, with spaghetti or with bread. As a rule, tomatoes are not used as an ingredient when preparing mussels on the buzara, but some people also like so-called red looking dishes, so tomatoes can be added. When we prepare them Dalmatian style, we add some bread crumbs at the end of cooking process. They are excellent no matter how you prepare them, and besides, they are inexpensive and quick to prepare.

Mussels taste the best when prepared in the simplest way Buzara - what does that mean? Buzara simply means using olive oil, garlic, parsley and wine to create a sauce that doesn’t overload the seafood. Once you taste them you will agree with us, because the combination of wine, garlic, fresh parsley and these wonderful shells conquers even the most demanding foodies. In Croatia, in Istria we will call mussels pedoci, in Dalmatia mussels or kunjka. The name mussel is a common name used for members of several families of bivalves from saltwater and freshwater habitats. Taste the mussels on buzara during your stay at one of our villas.

We present you with the basic recipe for sea mussels on the buzara.

Ingredients:
1.5 kg of mussels
5 tablespoons of olive oil
250 ml of white wine
parsley
1 onion
5 cloves of garlic
2 pinches of pepper
1 lemon



Preparation:
Clean the mussels by scraping the “hairs” from the joint of the shell with a blunt end of a knife, as well as the stickers on the outside, then rinse each shell well in cold water. Throw away all cracked shells.
In a deep bowl, sauté the finely chopped onion, garlic and a handful of chopped parsley in olive oil, then add the cleaned mussels and cover.
Stir occasionally.
When the shells open, add the wine and boil for a while.
Serve warm in deep plates. Serve bread with the Mussels na buzaru. You will need the bread for the delicious sauce that is left over on the plate.

Bon appetit!


Isabella Jelkovic

8.2.2023