It's mid June, and I haven't posted anything this month, but I'm back with a new recipe, after I was lazing around, too hot to think, but never too hot to cook, especially light meals based on seafood.Inspired by Portuguese/Spaniard cuisine, I cooked this dish in a Sunday evening, as an appetizer for our family dinner.
Make sure that you get fresh fish (I buy mine at Fairway Uptown), so you have no problems.
For 2 ppl I used:
1lb of mussels
1 lb of cockles
1 lemon
4 cloves of garlic
1/2 bunch of parsley
1/2 bunch of cilantro
1 tbs of sea salt
3 small chili peppers or pepper flakes
1/2 cup of wine
1 cup of water
Scrub and clean the mussels first, than put them together with the cockles in a pot cover by cold water, eventually leave the pot in the sink and let the water run for few minutes, like that they will release the sand from the shells.
In a food processor, add parsley, cilantro, chopped lemon and the garlic cloves, then process them adding the wine.
In a large saute pan heat up some oil add the chili, then the shellfish.
Saute them together for few seconds, then add the green salsa, the salt and a cup of water.
Let the pot simmer at a medium flame, stirring gently.
After the shells are pretty much open, remove the pot and cover for few minutes and let it rest.
While the seafood is resting, you can grill or toast some bread, which will be a great companion for the sauce.
Put the shells in a large bowl, pouring the salsa on top, then serve.
We had a bottle of Gruner Veltliner by Lois Loimer.
The wine has notes of green apple, ripe grapefruit, and lime .
It is an extremely dry and slightly fizzy, having a great mouth watering acidity.
Please post your comments, or send your questions.
