Pan-Seared Mussels
Dear friends, savor the taste of these delicious mussels. They are incredibly delicate, wonderful, and uniquely flavorful. Those who love mussels will agree with me that their delicate and distinct flavor cannot be masked by strong sauces or ingredients. To truly highlight their flavor, a touch of onion and garlic is all you need, subtly enhancing the natural taste.
Butter pairs wonderfully with mussels, elevating their flavor and creating a delicious broth. Remember not to cook the mussels for more than 3-4 minutes! Overcooking will make them tough and chewy.
Prepare this dish and accompany it with ouzo or white wine and good company. And don't forget the joyous process of using the shell to scoop up some of the broth along with your mussel. It will surely remind you of this delightful experience.
Ingredients:
½ kilogram fresh, cleaned mussels
1-2 fresh onions, finely chopped
2 cloves of garlic, finely chopped
1 tsp dill
1 shot of ouzo or half a glass of white wine
Lemon juice
Salt and pepper
A knob of butter
Shrimp with Mussels in Pasta with White Sauce
A unique and different pasta dish, delicious for cream lovers. With a subtle coconut tone, this pasta becomes incredibly tasty and aromatic.
Ingredients:
10-12 medium or large shrimp
1 bell pepper, finely chopped
1 onion, finely chopped
2 cloves of garlic, finely chopped
500g pasta of your choice
10-15 cleaned mussels
150g heavy cream
150g coconut milk
1 shot of ouzo
2 tablespoons of parsley (or dill)
Salt and pepper
paella
Mediterranean Dish the origins of this dish come to us from the shores of Valencia, where the country's endless rice paddies produce a variety of rice similar to Carolina rice.
The dish took its name from a two-handled pan used to cook the food, known as "paella." There is no single standard recipe for paella, as it varies greatly. You can find it with seafood, fish, legumes, vegetables, meat, but always with rice as the base.
Their main spice was saffron, which is often economically substituted with turmeric for color and aroma.
The most common paella that has become prevalent is made with seafood and chicken.
Ingredients
300 g Carolina rice
300 g peeled shrimp
½ kg mussels, washed and beards removed
250 g chicken breast fillet, cut into small pieces
2 squid or cuttlefish, cut into rings or pieces
1 dry onion, finely chopped
2 cloves of garlic, finely chopped
30 g white wine
Parsley, finely chopped
Vegetable broth, hot + 2 pinches of saffron for more color and aroma
Olive oil
Salt and pepper
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