By: Morana

Shrimps, prawns or shellfish (mixed or just one kind, most often mussels) cooked slowly on some olive oil, white wine, garlic and parsley. This version is called "white", and if you add some tomato puree, you get "red" buzara. It doesn't require any side dish, only good white bread for dipping in the sauce. If you can smell the sea in this dish, that's a plus.