Why do we associate mussels with Summer? First of all, the words ‘look’ similar!! Seriously, Summer, Greek islands, Mussels, they all go together.
A classic recipe with the addition of red horn pepper that adds sweetness to the dish as well as nice colour touch.
Mussels Marinière
Add the onions and the peppers and sauté for 3 minutes while tossing frequently. Add the garlic and sauté for further 1 minute.
Add the mussels and half the parsley, turn up the heat and toss for a minute. Pour the wine, season with pepper, cover and shake and cook for about 5 minutes until the mussels open, about 5 minutes.
Mussels Marinière
Servings: 4 People
Ingredients
- 1 kg Fresh Mussels , ask your fishmonger to thoroughly clean them
- 1 Yellow Onion , or 2 shallots, diced
- 1 small Red Horn Pepper , Florinis, diced
- 2 cloves Garlic , 1 pressed, and other cut in half for the garlic bread
- 6 tablespoons EVOO , Extra Virgin Olive Oil
- 2 tablespoons Unsalted Butter
- 100 ml White wine , preferably Malagouzia, a Greek indigenous variety
- 4 tablespoons fresh Parsley , leaves picked and roughly chopped
- 1 teaspoon Dry Oregano
- ½ teaspoon Sea Salt , only for the Bread, Mussels are already salty
- ½ freshly ground Black Pepper
- French Baguette bread , cut thickly diagonally
Instructions
- Set a large pot or saucepan over medium heat, pour 3 tablespoons of oil and the butter and let it heat up for 1 minute. Add the onions and the peppers and sauté for 3 minutes while tossing frequently. Add the garlic and sauté for further 1 minute.
- Add the mussels and half the parsley, turn up the heat and toss for a minute. Pour the wine, season with pepper, cover and shake and cook for about 5 minutes until the mussels open, about 5 minutes.
- In the meantime, take the bread slices, drizzle with the remaining 3 tablespoons of oil and put under a broiler to toast. Take them out of the oven and while hot rub with the whole (cut in half) garlic. Sprinkle the oregano and some salt.
- Open the pot with the mussels, discard those that didn’t open and add the remaining parsley. Serve in a bowl or even as it is in the pot along with the bread that is meant to soak up the juices!
