Rice Stuffed Mussels

Rice stuffed mussels can be found on streets in Turkey. When i first ate, i thought why not? Very good taste and different than the style we have in Greece. Try it!

Ingredients:

40 mussels
1/3 cup hot water
Olive oil, to glaze

Filling:

3/4 cup rice, washed and drained
2 medium-size onions, chopped
2 tablespoon currants
2 tablespoon pine nuts
1 teaspoon dry mint or fresh mint, chopped
2 tablespoon dill, chopped
1/4 cup extra virgin olive oil
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup water

How to cook:

Saute the onions with the olive oil for 10 minutes in a pot at medium-low heat. Then, add the rice, sugar and salt, stir. Cover and cook at very low heat until the rice looks see-through. Add the nuts, currants, mint, dill and 1/2 cup water. Stir occasionally at low heat. Cook until all the water evaporates and put them aside.

In the meantime, clean the mussels, scraping with a knife. Half open the round part of the shells; and with a knife, cut out the beards. Stuff the empty half of the shells with the rice filling and close up. Place the shells in a large pot with 1/3 cup water. Place a small plate upside down over the shells. Simmer for 25 minutes until the water is absorbed.

Let it cool down first, brush with a little olive oil. Then, place them on a serving dish. Serve the Stuffed Mussels chilled or at room temperature with lemon wedges. Kali oreksi! Or should i say "Afiyet olsun" :))

Sea Food Risotto

                                                                Sea food risotto
Ingredients:
2 cups of chicken stock
1/4 tea spoon saffron threads
2 tablespoons extra-virgin olive oil
1/4 cup of chopped shallots
1 cup arborio rice or medium-grain white rice
4 garlic cloves, minced
1/2 glass dry white wine
1 cup of bottled clam juice
20 mussels, scrubbed, debearded
12 littleneck clams, scrubbed
12 uncooked large shrimp, peeled, deveined, tails left intact
3/4 cup chopped tomatoes
1/4 cup of green onions, sliced
Lemon wedges

How to cook: 

Bring stock and saffron to simmer in medium saucepan. Remove from heat; cover to keep warm.
Heat olive oil in a pan. Add shallots; sauté until tender, about 2 minutes. Add rice and garlic; stir 1 minute. Add white wine and stir until absorbed, about 2 minutes. Add 1/2 cup saffron stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is cooked halfway, about 10 minutes. Add clam juice, mussels, littleneck clams, shrimp and chopped tomatoes. Cover and simmer until rice is tender, mussels and clams open, shrimp are cooked through and liquid is absorbed, about 10 minutes (discard any mussels and clams that do not open). Divide seafood and saffron risotto equally among 4 bowls. Sprinkle with sliced green onions. Garnish with lemon wedges. Serve, passing Green Olive Relish separately

Seafood Pizza/Crepes

You can cook seafood pizza but if you can also make it with crepes. Here, i will tell you how to make seafood crep.
Ingredients:
300 grams sea bass
2 pieces of mushrooms
50 grams of boiled shrimps
50 grams of boiled mussels
1 red pepper
1 tea glass of grated cheese
1 spoon of tomato paste
Salt
Thyme
Red pepper

For the crepe:
2 eggs
1.5 glass of flour
1 glass of water
1/2 glass of milk
1 teaspoon of salt
Butter

For crepe, mix flour, salt, milk and water. Add the eggs and mix well until it becomes like dough. Cook both sides of the crepe.
Cut the sea bass into small pieces and start cooking in a pan. Add all the ingredients. Place this mixture inside your crepe, put grated cheese on top and cook in oven (160 C)