Entree: Montenegro – Southern Culinary Region – Buzara (Garlic and white wine braised shellfish in a light tomato and herb sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) fresh mussels, scrubbed and debearded
- 3 tbsp (45 ml) extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 1 small onion, finely chopped (about 4 oz (115 g))
- 8 oz (225 g) cherry tomatoes, halved
- 1 cup (240 ml) dry white wine
- 2 tbsp (30 ml) tomato paste
- 1/2 tsp (2.5 g) red pepper flakes
- 1/2 cup (15 g) fresh flat-leaf parsley, chopped
- 1 tbsp (15 g) unsalted butter (optional, for gloss)
- Salt and freshly ground black pepper to taste
- Crusty bread for serving

Show original ingredient measurements

- 2 lb (900 g) fresh mussels, scrubbed and debearded
- 3 tbsp (45 ml) extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 8 oz (225 g) cherry tomatoes, halved
- 1 cup (240 ml) dry white wine
- 2 tbsp (30 ml) tomato paste
- 1/2 tsp (2.5 g) red pepper flakes
- 1/2 cup (15 g) fresh flat-leaf parsley, chopped
- 1 tbsp (15 g) unsalted butter (optional, for gloss)
- Salt and freshly ground black pepper to taste
- Crusty bread for serving

Instructions

1. Heat the olive oil in a large wide pot over medium heat. Add the sliced garlic and chopped onion and sauté until soft and translucent, about 4–5 minutes, taking care not to brown the garlic.
2. Stir in the tomato paste and red pepper flakes and cook 1 minute. Add the halved cherry tomatoes and cook until they begin to break down, about 3 minutes.
3. Pour in the white wine, increase heat to medium-high and bring to a simmer; reduce by about one-third, 3–4 minutes, to concentrate flavor.
4. Add the mussels, cover the pot, and cook for 4–6 minutes, shaking the pot once or twice, until the mussels open. Discard any mussels that remain closed.
5. Remove the pot from heat, stir in the butter if using and most of the chopped parsley. Season with salt and pepper to taste.
6. Serve immediately in shallow bowls with the sauce spooned over the mussels and plenty of crusty bread on the side; garnish with remaining parsley.