Mussel colonies spread widely along the eastern side of Adriatic Sea and have been on the top of Boka's cuisine for centuries. Though most of the tourists tend to visit the Mediterranean shores in the summertime, mussels have their season - and it is recommended to eat them from September to April.
All food tastes best when it's fresh, and this is precisely how it works with mussels. I'd recommend finding a small restaurant 20m from the sea (and not any further), and if you are visiting during mussels season, you won't find anybody on the terrace, and maybe not even inside. You'll come into the restaurant calling for someone to seat you, and most likely hear a "coming!” in the local dialect. Now, take a seat and get comfortable, you’re almost there. The host will appear looking at you with both surprise and suspicion. Order a glass of Chardonnay first, then, tell them you want Buzara (mussels in our special sauce) - you will see their face change. You'll then specify which type of Buzara sauce you'd like: a white wine sauce or a red sauce with tomatoes. Sip the glass of your Chardonnay and watch. The person taking your order will walk away, and in 10 minutes, come back from the seaside carrying 2kg of freshly picked blue and black mussels. That’s the dinner you'll selflessly enjoy in no time.
If you find yourself in the mood to cook while travelling, you can find fresh mussels at the local fish store and use this standard Boka recipe for Buzara:
1.5-2 kg mussels
150 ml olive oil
4 onion cloves
2 ounces breadcrumbs
4 ounces chopped parsley
20 ml white wine
Under cold water, gently wash each shell and remove any grass from it. Add the finely chopped garlic in the largest pot you have in the kitchen with heated olive oil and lightly stir for 15 seconds. If you prefer red Buzara, add 1-2 tablespoons of tomato sauce and mix it in lightly. Add all the cleaned mussels and cook for 10 minutes. Add the finely chopped parsley and wine. Add the thinly sliced lemon, 100 gr of breadcrumbs and stir the mussels for the first time. Cook for another 10 minutes. Serve in an oval dish garnished with slices of lemon, and sprinkle with ground black pepper. Pour the sauce over.