Mussels in Red Buzara (Dagnje na crvenu buzaru)
Dagnje na crvenu buzaru Say it: DAHG-nyeh nah TSREH-vnoo boo-ZAH-roo
Dagnje na crvenu buzaru is a classic Dalmatian seafood dish featuring fresh mussels simmered in a rich tomato, garlic, and white wine sauce. Popular along the Adriatic coast of Croatia, especially in Dalmatia, it is enjoyed year-round but shines during the warmer months when mussels are at their best. The sauce is bold and aromatic with hints of sweetness from the tomatoes and a touch of heat from chili. What makes it special is its simplicity—highlighting the freshness of the seafood with minimal ingredients that let the ocean flavor shine.
Mussels in Red Buzara (Dagnje na crvenu buzaru)
Dagnje na crvenu buzaru
Pronounced DAHG-nyeh nah TSREH-vnoo boo-ZAH-roo
- Serves
- 4
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains fish, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Sort through the mussels, discarding any with cracked shells or that remain open after tapping them gently. Rinse under cold running water.
In a large, deep pot or Dutch oven, heat the olive oil over medium heat. Add the sliced garlic, chopped onion, and chili. Cook for 2–3 minutes until the onion softens and the garlic is fragrant but not browned.
Pour in the white wine and bring to a boil. Let it bubble for 1 minute to cook off the alcohol.
Stir in the tomato passata, salt, and black pepper. Simmer gently for 3–4 minutes until the sauce thickens slightly.
Add the cleaned mussels to the pot. Stir once to coat them, then cover with a tight-fitting lid.
Cook for 5–7 minutes, shaking the pot occasionally, until all the mussels have opened wide. Discard any mussels that remain closed.
Remove from heat. Stir in the chopped parsley and lemon juice. Taste the sauce and adjust seasoning if needed.
Serve immediately while the mussels are hot and the broth is fragrant.
Regional variants
The white version (na bijelu buzaru) omits the tomatoes and uses only garlic, olive oil, wine, and parsley. Some modern versions add a splash of fish stock for extra depth or include a few cherry tomatoes halved in the sauce.
Cook's notes
- Buy mussels the day you plan to cook them and store in the refrigerator in a loosely sealed bag.
- Use a large pot so the mussels have room to open; cook in two batches if your pot is small.
- Serve with plenty of crusty bread to soak up the delicious red sauce.
Serve with
Crusty bread and a chilled glass of Croatian white wine such as Pošip or Malvazija.
Make ahead and storage
Best eaten fresh. The sauce can be prepared up to 2 hours ahead; reheat and add mussels just before serving.
