Zambolis apartments

Zambolis apartments
For your holidays in Chania

Tuesday, 1 April 2008

Spaghetti con mitili - mussels (Μακαρόνια με μύδια)

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.
Cook the spaghetti al dente. Don't add parmesan (it will spoil the taste of the seafood), serve with a crisp lettuce salad, feta cheese on the side, and a glass of white wine. Add a dash of tabasco sauce on your plate - mussels tend to be a little bland. The whole meal is very simple to prepare - and the best part about it is that it's very Mediterranean.


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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

2 comments:

  1. With mussels, you're quite rightabout not adding water.

    They 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!

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  2. Famous indeed! We all bow down! (And whoever isn't, ought to be.)

    Loved the article on about.com and this recipe is definitely my kind of food. It looks wonderful.

    ReplyDelete