Cozze alla busara

Busara style mussels are a typical dish of the culinary tradition of the Northeastern Adriatic, especially widespread in Friuli-Venezia Giulia and Veneto.

Ingredients

• 1 kg of mussels
• 4 tablespoons of extra virgin olive oil
• 2 cloves of garlic
• 1 bunch of parsley
• 400 g of peeled tomatoes or tomato purée
• 1 chili pepper (optional)
• Salt to taste
• Pepper to taste
• A glass of dry white wine

Preparation

1. Clean the mussels well by removing the external filaments and ensuring to discard any impurities on the shell. Rinse under running water and let them drain.
2. In a large pan, fry the finely chopped garlic in extra virgin olive oil. If you like, you can also add the chili pepper.
3. Once the garlic is golden, add the mussels and sauté for a couple of minutes.
4. Deglaze with white wine and let the alcohol evaporate on high heat.
5. Add the previously crushed peeled tomatoes or tomato purée, salt, and pepper, and cover with a lid. Cook for about 10-15 minutes, or until all the mussels have opened.
6. In the meantime, chop the parsley.
7. Once ready, sprinkle the mussels with the chopped parsley and serve hot, perhaps accompanying with slices of toasted bread for dipping in the sauce.

Curiosity

The term “busara” comes from the Croatian buzara which indicates a way of cooking shellfish and molluscs with garlic, oil, white wine, and tomato. This dish thus reflects the influence of Croatian cuisine on the neighboring Italian territories and vice versa, a fusion of flavors and traditions with centuries-old origins.

Remember that mussels should be consumed only if they are completely opened after cooking. Discard those that remain closed, as they may not be edible.