Mussels two ways…

…both prepared with Vino Belje Graševina white wine, a dry white wine that goes excellent with mussels. Since I’m a pretty experimental kind of character, I decided to prepare mussels two different ways: a classical way, inspired by the French ‘Moules Marinières‘, very similar to a traditional Croatian version, and with an exotic flavor giving them two very different aromas, both of them being fantastically delicious!


Mussels with white wine, garlic and parsley

(verzija na hrvatskom slijedi nakon engleskog teksta)

????????????????????????????????????

Mussels with white wine, garlic and parsley

Ingredients:

  • 3 tbsp olive oil
  • 3 shallots
  • 4 cloves garlic
  • salt, freshly ground black pepper
  • 250ml Belje Graševina dry white wine
  • 1 kg mussels
  • 100 ml double cream
  • 1 tsp lemon zest and lemon juice
  • 2 tbsp finely chopped garlic

Preparation:

Clean mussels (remove the beard, discard opened ones and let sit in cold water for a couple of minutes to get rid off sand). Heat up olive oil in a bigger pot, add finely chopped shallots, salt pepper. Sauté till soft. Add garlic. After couple of minutes add white wine and let boil for 5 minutes. Add mussels, stir, cover the pot and cook till opened. Transfer mussels to a serving bowl, cook the sauce for another 5-10 minutes (till the smell of alcohol evaporates), put aside, leave for 2-3 minutes then add double cream, lemon juice and zest, finely chopped parsley and salt and pepper if needed. Pour over mussels and serve sprinkled with fresh parsley and toasted bread.


Spiced up mussels 

Mussels with white wine, curry madras, coconut milk, chili peppers and lime

Mussels with white wine, curry madras, coconut milk, chili peppers and lime

Ingredients:

  • 3 tbsp coconut oil / oil of choice
  • 1 bigger spring onion
  • 1/2 smaller purple onion
  • salt, freshly ground black pepper
  • 1 full tsp finely grated fresh ginger
  • 1 full tsp curry madras spice mix
  • 3 cloves garlic
  • 3 fresh red chili pepper 
  • 150 ml Belje Graševina dry white wine
  • 150 ml coconut milk
  • zest and juice of 1 / 2 lime
  • 1 kg mussels
  • 2 tbsp finely chopped cilantro 

Preparation:

Clean mussels (remove the beard, discard opened ones and let sit in cold water for a couple of minutes to get rid off sand). Heat up oil in a bigger pot, add finely chopped spring and purple onion, add salt, pepper. Sauté till soft. Add garlic, finely chopped chili peppers, ginger, curry madras, sauté. After couple of minutes add white wine, coconut milk, lime juice and zest and let boil for 5 minutes. Add mussels, stir, cover the pot and cook till opened. Transfer mussels to a serving bowl, cook the sauce for another 5-10 minutes (till the smell of alcohol evaporates), add finely chopped cilantro, salt and pepper if needed. Pour over mussels and serve sprinkled with lime juice, chopped chili peppers, spring onions, cilantro and toasted bread. If you like these kinds of combinations, feel free to increase the amount of ginger, curry, chili peppers and cilantro.


Dagnje na dva načina

Dagnje na dva načina: s bijelim vinom, češnjakom i peršinom te s kokosovim mlijekom, bijelim vinom, limetom i ljutim papričicama.

Dagnje na dva načina: s bijelim vinom, češnjakom i peršinom te s kokosovim mlijekom, bijelim vinom, curryem, limetom i ljutim papričicama.

Dagnje s bijelim vinom, češnjakom i

peršinom

Sastojci:

  • 3 žlice maslinovog ulja
  • 3 ljutike
  • 4 režnja češnjaka
  • ssol, svježe mljeveni crni papar
  • 250 ml Belje Graševine
  • 1 kg dagnji
  • 100 ml slatkog vrhnja
  • 1 žličica korice i soka limuna
  • 2 žlice sitno sjeckanog peršina

Priprema:

Očistite dagnje (maknite bradu, bacite otvorene, ostavite nekoliko minuta u zdjeli hladne vode da se očiste od pijeska). Zagrijte maslinovo ulje, dodajte sitno sjeckanu ljutiku, sol, papar. Pirjajte dok ne omekša. Dodajte sitno sjeckani češnjak, pirjajte par minuta, zalijte vinom. Prokuhajte nekoliko minuta. Dodajte dagnje, promiješajte, poklopite i kuhajte dok se ne otvore. Prebacite ih u zdjelu za serviranje. Umak kuhajte još nekoliko minuta (5-10, dok miris alkohola ne ispari), maknite s vatre, prohladite koju minutu, umiješajte slatko vrhnje, sok i koricu limuna, sjeckani peršin. Ako je potrebno, dodajte soli i papra. Prelijte preko dagnji, obilno pospite svježim peršinom, koricom limuna i servirajte s tostiranim kruhom.


Dagnje s daškom egzotike 

Mussels with white wine, chili peppers, curry madras, coconut milk and lime

Dagnje s kokosovim mlijekom, bijelim vinom, curryem, limetom i ljutim papričicama.

Sastojci:

  • 3 žlice kokosovog ili ulja po izboru
  • 1 veći mladi luk
  • 1/2 manjeg ljubičastog luka
  • sol, svježe mljeveni crni papar
  • 1 puna žličica sitno ribanog svježeg đumbira
  • 1 puna žličica curry madras mješavine začina
  • 3 režnja češnjaka
  • 3 svježe crvene chili papričice
  • 150 ml bijelog vina Belje Graševina
  • 150 ml kokosovog mlijeka
  • sok i korica 1/2 limete
  • 1 kg dagnji
  • 2 žlice sitno sjeckanog korijandra

Priprema:

Očistite dagnje (maknite bradu, bacite otvorene, ostavite nekoliko minuta u zdjeli hladne vode da se očiste od pijeska). Zagrijte ulje, dodajte sitno sjeckani mladi i ljubičasti luk, sol, papar. Pirjajte dok ne omekša. Dodajte sitno ribani đumbir, sitno sjeckani češnjak, curry madras, sitno sjeckane ljute papričice, pirjajte. Zalijte vinom i kokosovim mlijekom, dodajte sok i koricu limete. Prokuhajte nekoliko minuta, dodajte dagnje, promiješajte, poklopite i kuhajte dok se ne otvore. Premjestite ih u zdjelu za serviranje. Umak kuhajte još 5-10 minuta dok alkohol ne ispari, dodajte soli po ukusu. Umiješajte sitno sjeckani svježi korijander. Prelijte preko dagnji, pospite svježim korijandrom, sjeckanim mladim lukom, chili papričicama i sokom limete. Servirajte s tostiranim kruhom. Ako volite slične okuse, slobodno povećajte količinu đumbira, currya, ljutih papričica i svježeg korijandra.


 

Leave a Reply

Your email address will not be published. Required fields are marked *