Muscheltopf (Mussels in a Pot)

In Europe, the mussels season starts in September and ends in February. According to a "traditional rule", mussels should be eaten during the cold months i.e. September, Oktober, November, Dezember, Januar and Februar.  Note that all these months have the letter "r" at the end and the germans still practise this rule.  But nowadays due to the availability of fresh logistics, mussels are eaten all year round.

How do one recognise whether the mussels are fresh?  Firstly, they should have the typical sea or seaweed smell and the shells must be tightly closed.  If they are slightly opened, just slightly tap on them and they should close immediately.  If it is not the case, then they are non-edible.  Furthermore, if the shells are still closed after cooking, sort them out and throw away.

Ingredients (serves 4):
3 kg fresh mussels
3 carrots, to be peeled and cut into fine cubes
1/4 celery root, to be peeled and cut into fine cubes
1 leek, to be washed, cleaned and cut into fine cubes (optional)
2 medium-size onions, to be peeled and cut into rings
1 bay leaf
1 tbsp black peppercorns
150 ml cooking white wine (I added vegetable stock)
a handful of plucked parsley
a small handful of plucked dill
2 tbsp cooking oil

Method:
Wash and clean mussels.  Throw away damaged or opened mussels.

In a large pot, heat cooking oil over medium/high heat.  Add diced carrots, leek, celery and onions. Cook until soft and then add bay leaf & peppercorns.  Stir well and add wine or vegetable stock. Simmer for about 5 to 10 minutes.  Then, add parsley and dill.  Do NOT add any seasoning!

Lastly, add mussels and cover pot.  Cook for about 10 minutes and shake the pot at regular intervals.

Once done, remove mussels to a serving bowl by using a slotted laddle and serve the sauce on the side.  Best eaten with baguette.

Bon Appetit!

Oat Cuttlefish

Hubby used to eat a similar dish in one of the Balkan countries during his business trip. Since he loves seafood, especially cuttlefish, I prepared this dish using ground oats and cornflour.  As a dip, I prepared a mixture of mayonnaise, minced garlic, lemon zest, lemon juice and sweet paprika powder.  For those who are calories-concious, this dish also tastes good without the dip.

Ingredients:
500 g cuttlefish tubes
4 tbsp oat i.e. Quaker Oats, to be grounded
3 tbsp cornflour
1/2 tsp salt or according to taste
1 tsp ground black pepper
oil for deep-frying

Dip Ingredients:
150 g mayonnaise
2 pips garlic, to be peeled & minced
zest from half lemon
2 tsp lemon juice
1 tsp sweet or hot paprika powder

Method:

In a bowl, mix all dip ingredients together.  Leave aside.

Wash and dry cuttlefish.  Cut one side of cuttlefish tube and open it up with the inside side facing up. Using a sharp knife, lightly make diamond cuts.  Cut into 3 cm strips and then cut the strips into 3.

In a bowl, add cornflour, oat, salt and ground black pepper.  Coat cuttlefish pieces in this mixture and leave aside.

In a wok, heat enough oil for deep-frying over medium/high heat.  Drop a few cuttlefish pieces at a time and deep-fry for about 2-3 minutes.  Remove to a tray lined with absorbent paper.  Repeat procedure.  Serve hot with dip.

Bon Appetit!

Calamari Pasta

A simple pasta dish for a lazy Sunday evening.  The preparation took me not more than half an hour and this dish is perfect for those who prefer quick meals.  Hubby added some dried chillie flakes to his plate for that extra umph!

Ingredients (serves 4):
500 g calamari rings (fresh or frozen - to be thawed)
5 pcs dried tomatoes, to be finely cubed
4 pips garlic, to be peeled
200 ml fresh cream
salt & pepper to taste
3 tbsp cooking oil

300 g dried pasta - I used flat noodles

Method:
Wash and pat dry calamari rings.  Season with salt and pepper.  Cook pasta according to packet instructions.  Once cooked, drain and set aside.

In a medium pot, heat oil and stir-fry calamari rings until they change colour.  Add in freshly pressed (minced) garlic and stir-fry for a minute or two.  Then, add in cubed dried tomatoes and stir-fry for about two minutes.  Lastly add in the cream and check seasoning.

Add cooked noodles to pot and mix well.

Serve immediately.  If you wish, sprinkle some dried chillie flakes on top.

Bon Appetit!

Pan-Fried Octopus

One of our favourite seafood dishes in our home.  This recipe uses only four ingredients, namely octopus, onions, garlic and parsley.  It is simple to prepare and tastes great when served with baguette.

Ingredients (serves 2):
1 fresh octopus (about 1 kg), to be washed clean
2 big onions, to be peeled and sliced into rings
3 pips garlic, to be peeled and finely sliced
a handful of parsley, to be washed, dried and plucked
2 tbsp olive oil
salt & ground black pepper to taste

Method:
In a medium-sized pot, place octopus.  Add water to about 2 or 3 cm high (from bottom of pot) and add 2 tsp salt.  Bring to a slight boil and put on lid.  Simmer over medium heat for about 40 minutes.  Once done, remove octopus to a bowl and leave it aside.  Once cooled down, cut the tentacles away from main body.  By using a small knife, scrape the skin off.  Then, cut the main body to bite pieces.

In a medium-sized pan, heat olive oil over medium to high heat.  Add octopus pieces and stir-fry for about two minutes.  Then, add onion rings.

Stir-fry until onion rings started to brown.  Then, add sliced garlic and parsley.

Stir-fry over high heat for a minute of two.  Season with salt & ground black pepper to taste.  Serve hot with baguette.

Bon Appetit!