Creamy Mussel Soup With Saffron

 

Ingredients:

1.5 kg mussels, well cleaned and rinsed
200 ml white wine
Fresh thyme
50 grams butter
2 shallots, chopped
4 garlic cloves, chopped (you can use one of them as whole)
1 leek, chopped
A pinch of saffron
250 grams fish stock
150 ml double cream
1 egg yolk
1 courgette, julienned
4 slices ciabatta bread
2 tablespoons extra virgin olive oil
4 tablespoons parsley, chopped

How to cook:

Heat a saucepan until hot. Add the mussels, white wine and cover the pan with its lid. Steam for 2-3 minutes, or until all of the mussels have opened. You ahve to keep in mind that you should discard any mussels that have not opened. Take them out from the saucepan and keep them in a bowl. You should reserve the cooking liquid.

Now it is time to discard the shells from the mussels and just let the flesh. Put them in the saucepan again and add halk of your butter. . When the butter is foaming, add the shallots, one chopped garlic clove and the leek and fry for 1-2 minutes. Add the saffron, stir well and continue to cook for 2-3 minutes more.Add the reserved cooking liquid and the fish stock. Stir well and bring the mixture to the boil, then reduce the heat and simmer for 2-3 minutes. Add three quarters of the mussels to the pan and stir carefully.Let the soup cool, then transfer to a food processor in batches and blend to a purée. Pass the blended mussel soup through a fine sieve and return the sieved liquid to the pan. Add the double cream then cook gently until heated through. Whisk in the egg yolk and cook for a further minute, or until the soup has thickened. Season to taste with salt and freshly ground black pepper. Heat a frying pan until medium hot, add the remaining butter and the courgettes and fry for 2-3 minutes. Season to taste with salt and freshly ground black pepper.

Heat a griddle pan until hot, rub the ciabatta bread with the olive oil then griddle for one minute on each side. Remove the bread and rub with the garlic clove. Mix the remaining chopped garlic clove and the parsley together in a bowl.

Garnish with the reserved mussels, ciabatta and a sprinkling of garlic parsley. Kali oreksi!

Mussels With Wine

Ingredients:

1350 grams cultivated mussels
1/3 cup flour
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 cup chopped shallots
5 cloves garlic, minced 
1/2 cup chopped canned plum tomatoes
1/2 teaspoon saffron threads
1/3 cup chopped flat-leaf parsley
1 tablespoon fresh thyme leaves
1 cup dry white wine
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

How to cook: 

Clean the mussels. Put water, flour and soak in a bowl. Let the mussels inside for 30 minutes until all the sand go away. Drain the mussels, then remove the beard from each with your fingers. If they are dirty, scrub the mussels with a brush under running water.  
with your fingers. If they're dirty, scrub the mussels with a brush under running water. 

In a large non-aluminum stockpot, heat the butter and olive oil. Add the shallots and cook for 5 minutes. Add the garlic and cook for 3 more minutes. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to boil.

Add the mussels, stir well, then cover the pot and cook for 10 minutes, until all the mussels are opened (discard any that do not open). Pour the mussels and the sauce into a large bowl and serve hot. Kali oreksi!

Steamed Mussels

Ingredients:

2 pounds mussels

1 tablespoon olive oil

2  teaspoons minced ginger

1 shallot, chopped

½ cup Chinese rice wine or dry sherry

¼ teaspoon ground white pepper

1 scallion, chopped

How to cook:

Rinse and scrub the mussels with cold water. You have to wash 2-3 times and change the water each time. Debeard the mussels by removing the stringy bits in the seam where the two shells meet as best you can. Do not use any mussels with open or broken shells that don’t close when you gently tap them against the counter.
Heat a skillet until a bead of water sizzles and evaporates contact. Add the oil. Then add the ginger and shallots and stir-fry until aromatic, about 30 to 40 seconds. Add the rice wine. Carefully add the mussels and cover with a lid. Allow the mussels to steam for 5 minutes, then uncover. Stir in the white pepper.
Discard any mussels that have not opened, then transfer to a serving dish along with the broth remaining in the pan. Sprinkle the scallions on top and serve. Kali oreksi!

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)