Mussels alla busara - Portorož & Piran

Mussels alla busara


  • 1 kg of mussels

  • 1 bunch of parsley

  • 3 – 5 cloves of garlic

  • Piran salt

  • 0,15 l of dry white wine

  • 3 – 4 spoons of breadcrumbs

  • 4 spoons of olive oil


Be very careful with the mussels, only the closed ones are fresh.

Wash the mussels thoroughly.

Skin and finely cut the garlic.

Strip the parsley from the stems and cut it finely.

Heat up the olive oil in a wide pot, add the garlic and mix it briefly.

Add a spoon of breadcrumbs, half of the parsley and white wine, and boil.

Add the mussels, and sprinkle them with the remaining parsley.

Cover the pot and  cook the mussels at a high temperature for 10 minutes. Stir the pot several times while the mussels are cooking.

When cooked, pour the mussels in a warmed up bowl. Add the remaining breadcrumbs and a bit of salt to the remaining sauce in the pot, and then cook for a couple of minutes on a low fire. When done, pour the remaining sauce over the mussels.

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