Mussels with mustard and cooking with friends
I’ve said that before and I’ll keep saying it again and again.
Friends are one of the most few precious things in this short-long life of a human being.
They stand by you when you need them the most.
They laugh with the same things you do.
They just are around. And you know it. And that’s enough.
Especially during this unstable and unsecure era of world changes, don’t forget about them.
Don’t take them for granted.
Don’t take anyone for granted.
Just love them for who they are, take a look at the gorgeous sky, take a deep breath, smile and get into the kitchen with them and start cooking!
Cook these marvellous mussels and drink ouzo or tsipouro.
Take a hug.
From the Gastronomos magazine.
By chef Dina Nikolaou.
- 1 kg fresh mussels
- 1 1/2 cup white wine
- 1 finely chopped onion
for the sauce
- 1/2 cup mustard
- 1 tsp sugar
- 1/2 cup lemon juice
- 1/2 cup olive oil
- 1/2 bunch of dill finely chopped
- salt and pepper
- Clean the mussels very well. Put them in lots of fresh water and start brushing them with a hard brush or a steel wool. Pull their “moustache” and get rid of any open mussel -it has lost its liquids and that means it’s dead and therefore not edible.
- Put them in a pot, add wine and onion, put the lid on and let them steam. After a few minutes they will open up and then they are ready. Get rid of any mussel left closed and take the rest out of the pot.
- Strain the broth of the mussels and put it in the pot again. Add all the ingredients of the sauce and let them boil on low heat for a few minutes until you get a nice smooth sauce.
- Pour the mussels in the sauce, stir them and take them out of the heat.
- Serve them warm or cold.
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