Today’s recipe is very simple, the hardest part will be cleaning the shells, but the cooking won’t take long.
- 1 Kg. Mussels
- 2 bay leaves
- 2 small onions, chopped
- ½ tablespoon paprika
- 1 ½ tablespoons flour
- ½ glass of white wine
- 1 cup cooking juices of the mussels
- A bunch of fresh parsley, chopped
- Salt (to taste)
- Extra virgin olive oil
The first step is checking that the mussels are alive and in good shape (discard all the unresponsive open shells and those mussels with a broken shell. A simple criterion is that live mussels, when in the air, will shut tightly when disturbed).
Next we will have to thorough rinse in water and remove “the beard” with the help of a small knife.
Now that they are clean, let’s start by placing the mussels in a big pot with a bit of water, salt and bay leaves. Cover the pot and bring to a boil, when the shells are open, remove from heat and proceed to remove the meat from the shells. Normally it will be stuck to one side of the mussel, so we will discard the empty one. Set that aside and let’s start with the sauce.
Strain the cooking water and set aside. Heat some olive oil in a pan, add chopped onion and sauté until golden then add parsley and flour stir well and cook for a few minutes. Now add the cooking water, white wine and paprika. Stir and cook for a few minutes.
Incorporate the mussels and keep cooking on low heat for 15 more minutes or so. Stir occasionally to make sure the sauce doesn’t stick.
Let them stand a minute before serving and you are ready to go. Hope you like them.
And for dessert, what do you think about a delicious papaya smoothie?
Very simple, peel and chop a small papaya. Put it in a blender with ice and milk, beat for one minute and taste. Normally the sweetness of the fruit is enough, but you may add honey or sugar if needed.
Hi! Here’s the English version of this fabulous recipe, signed by a great Spanish chef, Ferran Adrià.
Butifarra “esparracada” or ragged
For 6 people
- 6 butifarras (Catalan sausages) or any other fresh sausages
- 600 g mushrooms sliced or chopped into quarters
- Minced fresh parsley
- 12 cloves garlic, peeled
- A sprig of fresh rosemary
- A sprig of fresh thyme
- 12 tablespoons of wine (The original recipe uses sour wine (a Catalan wine), but if you can’t find it, use other kind of wine)
- Olive oil
- Salt and black pepper to taste
Remove the skin from the sausages and form small meatballs with the meat (to remove the skin make a cut along the sausage).
Sauté the meatballs in olive oil until golden. Add garlic, rosemary and thyme. Sauté for 5 minutes.
Add the wine and deglaze, scraping the pan to retrieve all the meat juices. Remove from heat and set aside.
In another pan add the mushrooms and a bit of salt. Sauté for a few minutes and then add the sausage (with juices) and cook everything for 15 minutes.
Finally add the chopped parsley, correct the seasoning if needed and serve.
From the book “The Family Meal” by Ferran Adrià
This week I’ve been cooking several recipes that were long overdue. One of these was the lemon lime macarons’ recipe. It is a simple adaptation of the classic macarons but with a touch of summer.
- 200 g icing sugar
- 100 g ground almonds
- 120-125 g egg whites (3 large eggs)
- Pinch of salt
- 40 g caster sugar
- 1 lemon
- Yellow gel color
- ¼ cup (56 g) unsalted butter
- 1-2 cups of icing sugar
- 2-3 teaspoons of cream
- 1 tablespoon lime juice
- 2 teaspoons grated lime peel
- ½ teaspoon vanilla extract
- Pinch of salt
- Green gel color
Wash and dry lemon and grate. Set aside.
Put the icing sugar and almonds in the bowl of a food processor (or blender) and mix until it comes together, about 30 seconds.
Beat the egg whites with a pinch of salt until they begin to rise and then gradually add the caster sugar. The merengue must form stiff peaks.
Add a few drops of yellow food coloring and lemon zest.
Incorporate the mixture of icing sugar and almonds and mix with a rubber or silicone spatula until you have a homogenous batter (use enveloping movements).
Fill a pastry bag and form the shells. Then let stand for 15 minutes to one hour until “dry” (when you touch them they will not stick to your fingers).
Preheat oven to 140 -150 ° C and bake for about 12 minutes. After that time, open the oven and touch the macarons (carefuly) to see if the shells are attached to the collar of the macarons, if not, close and check again every 30 seconds until they are ready.
Let them cool for a few minutes on the tray and then lift them and fill when cold.
Beat butter on medium – high speed for 2 minutes until light and fluffy. Add the icing sugar, half a cup at a time. Add the cream and lime juice.
Then add the grated peel, vanilla and salt, continue beating for 1 to 2 minutes. Add more sugar if it appears too runny or more cream if too dry.
Fill the macarons and enjoy!
While my mom is in town a rarely cook, she takes care of everything. I miss her already…
Last month she made stuffed Peppers, and as a side dish I made a batch of wild rice with caramelized onions and balsamic vinegar.
Mom’s recipe I’ll post soon, but today I’m sharing this simple recipe as an amuse-bouche.
- 500 g of wild rice mix, made up of wild rice, two kinds of brown rice, and red rice.
- Extra virgin olive oil
- 3 white onions cut into julienne
- 500 ml balsamic vinegar.
Put the rice in a large pot, add cold water until it is cover and the water exceed 5 cm. Bring to a boil and cook covered for 15-20 minutes.
Strain and wash with cold water, letting it drain well again.
In a large skillet or a wok, pour a bit of olive oil and when it is hot, add the onion and sauté for a few minutes on high heat until browned. Pour the balsamic vinegar and continue to cook until reduced and the onions are caramelized.
Finally, add the rice, season with salt and stir well.
This rice is delicious hot as a side dish or it can be enjoyed cool as a salad or starter.