George’s Mediterranean mussels!

Last time,George wanted to try a new recipe with seafood,which means that I didn’t got involved at all! Not because that I don’t know how to cook them,but I’m allergic to seafood and I cannot even touch them! The last time I ate seafood,I was 14 years old and we were eating,fried calamari,grilled octopus and shrimps (really popular in Greece)and I still remember the texture in my mouth of mussels,shrimp and squid but the flavors are kind of fade,after all these years…!

So my wonderful hubby was the chef last night and I was the reporter, “interview” him about his new recipe! It was really fun! He found this recipe on YouTube and I found it really interesting!

For the mussels you’ll need:

  • a can of whole peeled tomatoes
  • 2 shallots,finely chopped
  • 1 clove garlic
  • a tbsp. olive oil
  • 2 bay leaves
  • 1 tsp. balsamic vinegar
  • 1/2 cup of chicken broth
  • 1 tbsp unsalted butter
  • 1 lb. clean mussels
  • 1/4 cup white wine
  • salt-pepper
  • 1 tsp. of sugar.
  • 1/4 cup Kalamata olives,chopped
  • fresh basil
  • juice and zest from one lemon

Method:

To clean the mussels:

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With a little brush, try to clean the shells and take out the beard. Put all the mussels in a medium ball,add 1 tbsp of salt and cold water,enough to cover the mussels. Let them for 20-30 minutes,so all the sand and teeny-tine little rocks come out. After 30 minutes approximately,mussels are ready to get cooked!

For the sauce:

In a medium heat,put a dutch oven or a deep,wide pot add the olive oil.

When the oil is warm add the shallots and the garlic. Let the shallots caramelized.

In a medium bowl,crush the tomatoes.

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Pour the wine into the shallots,and after a minute add the tomatoes,the chicken broth,the balsamic vinegar and the sugar. Let it simmer,for 7-10 minutes in a medium-low heat.

When the sauce is reduced a little bit after 10 minutes,add the butter,let it melt and then add the mussels and the bay leaves,salt and pepper. Put the lid on and let it simmer for 7-8 minutes in a medium low heat always!

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When the mussels are finally open,remove the bay leaves,and add the olives the juice and zest of the lemon and basil.

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The aroma is unbelievable!According to George,the mussels were spectacular,divine,light and the sauce just perfect!

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