When you become a famous chef, you can get away with cooking just about anything. No one will complain that it wasn't cooked 'the way we usually eat it.' They will all say: "Mmmmm, smells good," or "this is the way it's supposed to taste, isn't it?" Today, I was allowed to treat myself to cooking spaghetti the way I wanted it - simple and light. So here's a nice change to spag bog: spaghetti with mussels, cooked with typical Mediterranean ingredients in the common Mediterranean manner:
- saute onions and garlic in olive oil
- add slivered red pepper and mussels; mix well (I bought them cleaned and bearded)
- add(white) wine, and then some pureed tomatoes (don't add any water - too soupy - or tomato paste - too stewy)
- add salt and pepper seasoning (and parsley if you're using it - Greeks prefer cooked herbs rather than just as a garnish)
- simmer till most of the liquid evaporates, without overcooking the mussels.
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MORE SEAFOOD RECIPES:
Bakaliaros - bakaliaraki
Octopus stew
Psarosoupa
Shrimp in lemon
Squid stew
Squid fried
Taramasalata
MORE PASTA RECIPES:
Puttanesca
Bologanise
Stir-fry noodles
Stir-fry beef
Blue dragon
Octopus stew
Tuna pasta
Pastitsio
Pizza carbonara
With mussels, you're quite rightabout not adding water.
ReplyDeleteThey do release their own liquid when cooked. You could also use an Italian trick...in lieu of cheese, add toasted bread crumbs on top.
Great dish,CHEF. You family is stifling your cooking...let loose!
Famous indeed! We all bow down! (And whoever isn't, ought to be.)
ReplyDeleteLoved the article on about.com and this recipe is definitely my kind of food. It looks wonderful.