Recipe for Mussels à la Buzara

Serves four

2 kg mussels

½ kg tomatoes

150 ml olive oil
4 garlic cloves
2 onions

200 ml dry white wine
1 bunch parsley, chopped

Salt and pepper

Clean the mussels and dispose of any mussels with open shells. Heat the olive oil in a skillet. Add the mussels. Cook for a few minutes on high heat until the mussels have opened. Then lower heat and keep warm.

Finely chop and sauté onions and garlic. Add finely diced tomatoes and cook for a few minutes. Add chopped parsley and salt and pepper to taste.

Stir the mussels into the sauce. Then add white wine and heat briefly over a low flame. Serve with crusty white bread.

The recipe is brought to us courtesy of Mario Sevelj of the Posat Restaurant in Dubrovnik.