Okay listen… I was craving seafood for a whole damn week. A WEEK. And of course, life is cruel…I’m stuck working all day, every day, no sea in sight. Then… THEN! My friend sends me pictures from Croatia. She’s chilling on a terrace, eating mussels, drinking wine.
Are. You. Kidding. Me?!
What did I do wrong in this life? Why, universe, whyyy? 😭😭
Naturally, my poor husband was the closest victim. All my hunger and rage landed straight on him. Did I feel sorry? Absolutely not. I just wanted mussels. Here. Now. 😂
So he’s like: “Let’s go to the store and check.”
And me? I was sprinting to the car like I was in the Olympics. Neighbors probably thought my husband was chasing me out of the house. (Not completely wrong 😂)
Anyway, we get to the shop. Heart pounding. Please, seafood gods, let there be mussels! I ran to the counter…and there they were. Shining. Whispering to me: “Hey baby, take us home.” 🥹
Yeah, the price almost gave me a heart attack, but honestly? I would’ve paid €200 right then and there. Zero shame.
Back home! kitchen, apron, happiness level = 1000. Time to cook!
But first, cultural note. In my language they’re called: DAGNJI NA BUZARU!
Even saying it makes me hungry. Like… my mouth eats the word before the food arrives. (Don’t ask, it makes sense in my brain 😂)
Now… about the recipe. Small “discussion” with hubby. He wanted tomato version, I wanted garlic-wine version. Guess who won? Yeah, no fight needed. One look from me = case closed. 😂
So here’s the winner!
Mussels “Buzara Style” (aka the fancy white sauce)
You’ll need:
2 kg fresh mussels (the fresher, the sassier)
5 tbsp olive oil (liquid gold, baby)
5 garlic cloves (vampire protection kit)
1 bunch fresh parsley (confetti of the sea)
200 ml dry white wine (save some for cooking, don’t drink it all)
2 tbsp breadcrumbs (magic thickener)
Salt & pepper
How to make magic:
1.Scrub them clean, shave their little “beards,” and throw out any dead open ones. Byeee.
- Heat olive oil, sizzle garlic until it smells like heaven, add parsley (don’t burn it unless you like drama).
- Toss in mussels, pour wine, cover the pot. Let them steam 5–7 mins until they open like gossiping neighbors. Shake the pot like a DJ.
Sprinkle breadcrumbs, swirl it around, sauce gets cozy and thicker.
Taste test, add salt & pepper if needed. (But mussels are already salty from the sea.)
How to eat it like a queen!
Serve hot with big chunks of bread. Dunk that bread like your life depends on it. Glass of wine on the side. Thank me later.
Leeeeeeet’s eaaaaaat! 🥳🍷🦪
