Let's move on to local products. The sardines from the previous post are the cheapest fish that can always be bought in markets, fish shops and supermarkets. They are followed in terms of availability and prevalence by shells, or rather mussels. Pure light protein, which was recently extracted from seawater - for this I love all shells very much. At home, in Kiev, I do not risk buying fresh (the sea is far away), but there are always acceptable frozen options. Many of them are already in the marinade: garlic + wine, herbs + garlic + wine, tomato sauce. This is worth listening to: the right combinations. So shellfish are cooked, it's a classic: a couple of ingredients and no more than 10 minutes per recipe. In Istria, shells are one of the most “local products”, we cook.
- 2 kg of mussels
- 1 large onion
- 6 cloves of garlic
- olive oil
- 2 large ripe tomatoes (or 100 ml tomato sauce if not in season and tomatoes are not fragrant)
- 200 ml of dry white wine
- a bunch of parsley
Wash the mussels, remove visible algae, if any (sticking out of the shell, what the mollusk feeds on), discard the shells that have not opened immediately. Finely chop the onion and garlic, chop the tomatoes. In a very large saucepan with a thick bottom, heat a generous amount of olive oil. Fry the onion and garlic until lightly browned. Add tomatoes or sauce, reduce heat and simmer for 3-4 minutes. Pour in wine, after 2-3 minutes add mussels. Cook on the fire under a closed lid for 4-6 minutes, once a minute gently stirring the shells and sauce. Season with chopped parsley. Serve with a sauce in which it is delicious to dip fresh white bread.
For those who do not particularly like mussels, but for some reason decided to try cooking — mussel meat can be dipped in sauces, red and green, spicy and sweet and sour sauces are especially suitable.
Small mackerel and dondolas
Slightly more expensive than mussels and sardines and much tastier.
Small fish and all shells can be cooked in the previous sauce, but to choose from I offer another, just as simple and more silky.
- 200 ml of wine
- olive oil
- butter
- garlic head
- parsley
In a frying pan, melt the butter in the olive and fry the finely chopped garlic until lightly browned. Pour in the wine, put the fish and shells, cover and cook over medium heat for 10 minutes. Serve with the sauce broth.
For both recipes — lots of white cold wine or homemade lemonade.
Wash the mussels, remove visible algae, if any (sticking out of the shell, what the mollusk feeds on), discard the shells that have not opened immediately. Finely chop the onion and garlic, chop the tomatoes. In a very large saucepan with a thick bottom, heat a generous amount of olive oil. Fry the onion and garlic until lightly browned. Add tomatoes or sauce, reduce heat and simmer for 3-4 minutes. Pour in wine, after 2-3 minutes add mussels. Cook on the fire under a closed lid for 4-6 minutes, once a minute gently stirring the shells and sauce. Season with chopped parsley. Serve with a sauce in which it is delicious to dip fresh white bread.
For those who do not particularly like mussels, but for some reason decided to try cooking — mussel meat can be dipped in sauces, red and green, spicy and sweet and sour sauces are especially suitable.
Small mackerel and dondolas
Slightly more expensive than mussels and sardines and much tastier.
Small fish and all shells can be cooked in the previous sauce, but to choose from I offer another, just as simple and more silky.
- 200 ml of wine
- olive oil
- butter
- garlic head
- parsley
In a frying pan, melt the butter in the olive and fry the finely chopped garlic until lightly browned. Pour in the wine, put the fish and shells, cover and cook over medium heat for 10 minutes. Serve with the sauce broth.
For both recipes — lots of white cold wine or homemade lemonade.
