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.
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MORE SEAFOOD RECIPES:
Bakaliaros - bakaliaraki
Shrimp in lemon
MORE PASTA RECIPES: