Buzara is a Croatian technique of preparing seafood by cooking it in a mixture of olive oil, wine, garlic, fresh herbs (usually parsley), and (sometimes) breadcrumbs. This method of preparation creates a flavorful sauce that gives the dish distinctive, fresh, and clean flavor and aroma reminiscent of the sea.

The dish is simply seasoned with salt and pepper, while the most common choice of seafood is scampi (škampi na buzaru) or mussels (dagnje na buzaru), but clams, prawns, lobsters, limpets, or even small fish are also often cooked using this method. 

Dagnje na buzaru is a traditional dish of the Croatian coast prepared with mussels as the main ingredient. The shells are scrubbed, placed into a pot with lukewarm water, covered, and lightly heated until all of them crack open. Olive oil, garlic, parsley, and a bit of pepper are sautéed, then mixed with the mussels and maybe a few slices of lemon.

White wine is added for the final touch, and the dish is then shortly simmered. Before serving, dagnje na buzaru are often sprinkled with breadcrumbs for thickening, and the dish is then served with lots of bread on the side for mopping up the leftover juices.