Recipe of Makis Georgiadis,
from "Cook Book" magazine of "ETHNOS" newspaper
Ingredients (for 1 jar):
1Kg of mussels, shells on
1 stalk of celery
50 ml of white dry wine
50 gr. of coarse salt
3 sprigs of fresh thyme
Method:
Tap any mussels that are partly open and discard those that do not close tightly. Rinse very well under cold running water. Then firmly pull the hairy 'beards' the mussels have.
Transfer into a shallow wide pot and add the wine and the celery. Steam on medium heat until the shells open. Those which will remain closed throw them away!
Take the mussels off their shells and transfer into a sterilised jar. Add the salt, a tea-cup of water and the thyme.
Seal the jar carefully and store in the fridge for plenty of weeks. Every time you need just take some out of the jar, drizzle with some good quality of olive oil and serve.
1Kg of mussels, shells on
1 stalk of celery
50 ml of white dry wine
50 gr. of coarse salt
3 sprigs of fresh thyme
Method:
Tap any mussels that are partly open and discard those that do not close tightly. Rinse very well under cold running water. Then firmly pull the hairy 'beards' the mussels have.
Transfer into a shallow wide pot and add the wine and the celery. Steam on medium heat until the shells open. Those which will remain closed throw them away!
Take the mussels off their shells and transfer into a sterilised jar. Add the salt, a tea-cup of water and the thyme.
Seal the jar carefully and store in the fridge for plenty of weeks. Every time you need just take some out of the jar, drizzle with some good quality of olive oil and serve.
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