So delicious you cannot imagine … of the most aromatic flavors of Crete.
In dreamy Chania, at the crossroads of civilizations, we discovered a delicious paradise. Along in our tasty stroll is friend Spyros Mamaloukakis. At the port of Chania Sotiris won us with a flavorful mussel pilaf …
The whole sea to your plate especially if you combine it with an Assyrtiko wine which makes it unforgettable. So we present to you the recipe!
By Sotiris Sotiropoulos chef and co-owner of the restaurant Glossitses, Chania.
Ingredients for 4 people
½ kg mussels live in shells
½ kg Thessaloniki peeled mussels in their water
Two ripe medium tomatoes, grated
Three cloves of garlic chopped without the green sprouts
Two medium dry onions, chopped
A finely chopped bunch of parsley
A finely chopped bunch of mint
A finely chopped bunch of anise
400 g. arborio rice or Carolina
80 ml extra virgin olive oil
Freshly ground black pepper
Hot peppers, if you can handle it !!
How to prepare
In a shallow sauté pan with half the amount of oil add half of the chopped garlic, onion and chilli peppers.
Once “shine”, add the mussels in the shell, thoroughly cleaned.
Deglaze with a glass of white wine.
When the mussels open, remove them from the stove and keep them warm. Those mussels that do not open, throw away.
In another shallow pan, sauté the remaining olive oil, garlic, onion and hot peppers leave them to “shine” and add the rice.
Stir for 1-2 minutes and “deglaze” with our wine. Watch the rice while boiling, adding alternately boiled water, grated tomato and juice of peeled mussels until the rice is boiled — al dente.
Then add your spices (anise, mint, parsley) and the peeled mussels. Cover the saucepan off the stove for 3-4 minutes to make the mussels as seeds of medlars.
Empty the contents of the first pot of mussels with shell, mix lightly and sprinkle with a little freshly ground black pepper and if necessary add a little salt and serve.
The mussel pilaf requires great attention in the salt because sometimes live mussels depending on the region and season cause great salt retention.
The mussels are always cleaned under running water. Remove first with the help of a toothed blade all that is stuck to the shells and then pull and debeard.