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Buzara is a dish that belongs to the Adriatic coast of Croatia, where the sea has always provided both livelihood and inspiration. It is a simple preparation of shellfish simmered with garlic, wine, and herbs, yet its flavour speaks volumes of coastal life.
The dish is often prepared in seaside towns where fishermen return with their daily catch. Whether made with mussels, scampi, or clams, it is served in large bowls that encourage diners to use their hands and enjoy food in its most natural form.
Buzara is less about complex technique and more about honesty. The ingredients are few, but when they come together, they create a dish that is deeply aromatic, gently sweet, and briny with the taste of the Adriatic itself.
What Is Buzara?
Buzara is a traditional Croatian method of cooking shellfish by simmering them in a base of olive oil, garlic, parsley, and wine. There are two styles, known as white and red, the first using only wine and oil, the second adding tomato for extra body.
The word buzara refers not to the shellfish itself but to the method of preparation. It is less a recipe than a style, one that highlights freshness and balance. The shellfish are cooked just until they open, preserving their natural flavour.
It is usually served with bread or polenta, which absorb the sauce and turn it into a meal that is both hearty and comforting. Eating buzara is as much about sharing as it is about taste, reflecting its place in coastal households.
Ingredients and Taste
Buzara relies on shellfish, with mussels and scampi being the most common choices. Olive oil forms the base, garlic and parsley add depth, and white wine brings a brightness that ties everything together.
In the red version, tomato is included, giving the sauce a slightly richer and sweeter character. Both versions are light, never heavy, allowing the natural sweetness of the shellfish to remain at the forefront of the dish.
The taste is fresh and layered. First comes the gentle brine of the sea, followed by the warmth of garlic and the herbal lift of parsley. The wine balances it with acidity, while the oil binds the flavours, creating a sauce worth soaking up.
A Taste of History
Buzara has its roots in Dalmatia, a region where fishing has been central to daily life for centuries. The dish reflects the resourcefulness of coastal cooks, who made use of freshly caught shellfish and paired them with staples such as oil, wine, and bread.
This method of cooking was both practical and economical. It required little more than a pan and a few ingredients, yet it offered nourishment that was rich in flavour and easy to share among family or neighbours.
The dish also carries traces of Venetian influence, as trade and cultural exchange shaped the cuisine of the Adriatic coast. The use of wine and tomato echoes Mediterranean traditions that blended seamlessly into local practices.
Today, buzara is served in homes and restaurants across Croatia, often as a centrepiece for summer meals by the sea. It represents not just food but a way of eating that values freshness, simplicity, and the joy of sharing.
How to Make Buzara (Shellfish in Garlic Wine Sauce)
Buzara is a time honoured Croatian way of cooking shellfish, gently simmered in olive oil, garlic, white wine, and fresh herbs. The dish is light yet aromatic, letting the seafood shine with minimal seasoning. Best enjoyed with crusty bread to soak up the flavourful broth. See the recipe card at the bottom for printable directions
Ingredients
For the shellfish
- 1.5 kg fresh mussels or clams (scrubbed and debearded)
- 4 tbsp extra virgin olive oil
- 6 garlic cloves, finely chopped
- 1 small onion, finely chopped
- 2 fresh tomatoes, peeled and finely diced
- 200 ml dry white wine
- 1 tbsp breadcrumbs
- 2 tbsp fresh parsley, finely chopped
- 1 bay leaf
- Salt, to taste
- Freshly ground black pepper, to taste
For serving
- Crusty white bread or polenta
Cooking Instructions
Step 1: Clean the shellfish
To begin, scrub the mussels or clams thoroughly and remove any beards. Discard any that remain open when tapped. This ensures only fresh shellfish go into the pot. Move on to preparing the base.
Step 2: Sauté the aromatics
In a large, heavy based pot, heat the olive oil over medium heat. Add the onion and cook until translucent, then stir in the garlic until fragrant. Continue by adding the tomatoes.
Step 3: Add the tomatoes
Stir the diced tomatoes into the pot and cook until they soften and release their juices, creating a light sauce. Adjust the heat to avoid browning. Prepare for the wine.
Step 4: Pour in the wine
Add the white wine and bay leaf, stirring well to combine. Let the mixture simmer for 5 minutes to mellow the acidity and infuse the aromatics. Move on to adding the shellfish.
Step 5: Steam the shellfish
Add the mussels or clams to the pot. Cover with a lid and cook over medium to high heat for 5–7 minutes until the shells open fully. Stir occasionally for even cooking. Transition to thickening.
Step 6: Enrich with breadcrumbs
Sprinkle breadcrumbs into the sauce and stir gently. This thickens the broth while adding subtle body and texture. Proceed to seasoning.
Step 7: Season and finish
Taste the broth and adjust with salt and pepper. Stir in fresh parsley at the end for brightness. Transition to plating.
Final Step: Serve immediately
Transfer the shellfish and sauce to a large serving bowl. Serve with crusty bread or creamy polenta to soak up the fragrant juices. Presentation tip: Garnish with extra parsley for colour and freshness.
Variations and Substitutions
- Shellfish: Mussels are most common, but clams, scampi, or prawns can also be used.
- Tomatoes: If fresh tomatoes are not in season, substitute with good quality tinned tomatoes.
- Breadcrumbs: Can be omitted for a lighter broth or replaced with crushed plain crackers.
- Wine: Use dry white wine such as Graševina or Sauvignon Blanc. If unavailable, a neutral white wine works.
Cooking Tips for Perfect Buzara
- Always start with live, fresh shellfish for authentic flavour.
- Do not overcook the shellfish; remove from heat as soon as the shells open.
- Use a heavy pot with a tight-fitting lid for even steaming.
- Balance seasoning lightly; the natural brininess of the shellfish carries the dish.
- Toast the bread before serving for better soaking of the broth.
Croatian Buzara (Shellfish in Garlic Wine Sauce)
Ingredients
For the shellfish
- 1.5 kg fresh mussels or clams scrubbed and debearded
- 4 tbsp extra virgin olive oil
- 6 garlic cloves finely chopped
- 1 small onion finely chopped
- 2 fresh tomatoes peeled and finely diced
- 200 ml dry white wine
- 1 tbsp breadcrumbs
- 2 tbsp fresh parsley finely chopped
- 1 bay leaf
- Salt to taste
- Freshly ground black pepper to taste
For serving
- Crusty white bread or polenta
Instructions
- To begin, scrub the mussels or clams thoroughly and remove any beards. Discard any that remain open when tapped. This ensures only fresh shellfish go into the pot. Move on to preparing the base.
- In a large, heavy based pot, heat the olive oil over medium heat. Add the onion and cook until translucent, then stir in the garlic until fragrant. Continue by adding the tomatoes.
- Stir the diced tomatoes into the pot and cook until they soften and release their juices, creating a light sauce. Adjust the heat to avoid browning. Prepare for the wine.
- Add the white wine and bay leaf, stirring well to combine. Let the mixture simmer for 5 minutes to mellow the acidity and infuse the aromatics. Move on to adding the shellfish.
- Add the mussels or clams to the pot. Cover with a lid and cook over medium to high heat for 5–7 minutes until the shells open fully. Stir occasionally for even cooking. Transition to thickening.
- Sprinkle breadcrumbs into the sauce and stir gently. This thickens the broth while adding subtle body and texture. Proceed to seasoning.
- Taste the broth and adjust with salt and pepper. Stir in fresh parsley at the end for brightness. Transition to plating.
- Transfer the shellfish and sauce to a large serving bowl. Serve with crusty bread or creamy polenta to soak up the fragrant juices. Presentation tip: Garnish with extra parsley for colour and freshness.
