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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