Rosa Cooking

Mussels on red buzara with vegetables

I know there are a lot of these recipes, but maybe someone likes this one ...

Preparation steps

  • Clean the mussels of grass and dirt.
  • Saute finely chopped onion, garlic, carrot, parsnips, celery in olive oil and when all the vegetables are soft, add tomato concentrate. Place the mussels over this mixture and cover the sherpa with a lid.
  • Add only white wine as the mussels will release water on their own. Stir in the mussels from time to time and only when everything is open and when the buzara is done add the finely chopped parsley and coarse sea salt and pepper to taste (be careful with adding salt and always check the taste beforehand).
  • Note: Discard mussels that do not open.