Ingridients:

1 kg seafood (Mediterranean mussels – Noah’s Ark shells – grooved carpet shells – vongola clams),100 ml olive oil,garlic,parsley,bread crums,100 ml white wine, a pinch of pepper,This dish can be made from any of above-mentioned seafood.

Preparation:

Clean and rinse shells. In a cooking pot, add finely chopped garlic and parsley, fill with olive oil and gently fry. Add shells, stir, cover and leave to sear with occasional stir. When shells open and let out juices, pour 100 ml white wine. Busara is finished when all shells open. Add bread crumbs in a trinkle for density, stir in and remove from heat.

Practical tip:

For red busara, add in tomato sauce.

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