Recipe: “Pidoće na buzaru” - Mussels, the Dalmatian Way

On the way to Krka, in the authentic Dalmatian way "buzara", we prepare excellent Zaton mussels that we here call "pidoče", just taken from the farm.

The dish's name is left to us from the Venetians' time, and it refers to a cauldron that was used on galleys to prepare food for the crew. That cauldron was called "busara" or "buzzara".

In Dalmatia, the word is not used for a pot but is used for a type of food preparation.

The rule of preparing "buzara" requires a short cooking time for the mussels to preserve as much freshness as possible.

The mussels are cleaned of seaweed and washed, then placed in a pot with fried chopped onion and parsley in olive oil.

When the mussels heat up and begin to open, they drizzle with a little white wine allowed to boil and evaporate.

Finally, little bread crumbs are added to the liquid released by the shells to thicken and cook for a few more minutes. It is served with fresh bread.

"Pidoče" are, of course, consumed with hands, so on board, you will be able to wipe your sticky fingers into damp linen napkins prepared with the addition of hydrolase from Mediterranean herbs.

When we pick up the napkins from the tables and return the empty shells to the sea, we are ready to look forward to the Krka River's clear water with dignity and enter the Park.