The first step to any good Buzara Mussels dish is ensuring you use good, quality fresh mussels. These are mussels that are tightly closed. Please dispose of any open or cracked mussels, as these cannot be used in the dish.
Next, thoroughly clean and debeard the mussels before cooking. Rinse with cold water and set aside for later.
Pour the olive oil into a large, wide pot over high heat. Crush the garlic and fry this in the pot for around 1-2 minutes, or until it begins releasing its delicious fragrant aromas.
Now add the parsley and white pepper to the garlic. Let this fry for a bit, and be careful to not let it burn, whilst you prepare the mussels.
Add the mussels and a few lemon rings to the pot. Cover the pot and let it cook for 10 minutes. The mussels should naturally release their flavors during this time.
Once the mussels have opened, add the white wine and breadcrumbs to the pot. Let this simmer for a few more minutes to allow the alcohol to evaporate. For extra flavor, you can also add stock or tomato concentrate at this point. This will give the broth an extra touch of flavor and give it a rich red color.
Continue cooking until all the mussels have completely opened. Before serving, give the mussels a final toss to properly mix the flavors around the pot, courting them in a layer of that flavorful broth. Add chopped parsley on top once the Dagnje na Buzaru is dished up.
Best served with a crusty baguette that can soak up the cooking broth and a glass of Grk Bijeli, a Croatian white wine that goes well with shellfish on the side.