Mussels alla Buzara

Buzzara is a delicious and very simple way of preparing seafood. With this recipe you can prepare shrimps or shellfish but lets stay with mussels.

It takes some time to clean all the mussels but after its easy. Some people put great effort in cleaning mussels but I just remove "beard" and large things that are stuck to the shells. Throw away opened shells! While cleaning treat yourself with wine you bought. It makes cleaning easier and it will make your mouth watery. Chop parsley and garlic and don't be stingy. You can't use too much garlic when preparing buzzara. For 2kg of mussels I use 2 bulbs. One bulb is chopped to small pieces the other to bigger thin slices. Small pieces for taste, thin slices for looks.

Lets start cooking. On easy fire heat olive oil and add garlic. Be careful not to burn it or it will taste bitter. Add shells, parsley, turn on the heat and close the pan. There is enough water in shells and there is no danger of burning garlic. After shells open add 5dl of wine and 4 spoons of breadcrumbs and cook for another 5-10 minutes in a closed pan. Gently suture a couple of time so breadcrumbs fall in the sauce. Before the end add peeled lemon slices.

We all live healthy and eat smart so there is no problem if once in a while we eat white bread. Serve mussels ala buzara with French baguette. Taste of French baguette is very neutral so when you dip bread in buzzara you will taste only the sea.

Prepare a lot of napkins and bon appetite.

You need:

- 2kg mussels

- 2 garlic heads

- parsley

- 4 spoons breadcrumbs

- olive oil

- white wine​