Mezze of mussels, fava, tomatoes, etc..

mussels-sm.jpg

tomatoes-sm.jpg

 

Well, its time for some more Mezze. Today’s meal includes mussels, fava beans, tomatoes, cucumbers, wine, et al.. I wonder what this would cost at a restaurant.

  1. Mithia krassata (Mussels in white wine, garlic, and parsley);
  2. Fava beans with garlic, feta and thyme;
  3. Tomatoes dressed with salt, pepper, oil and sherry vinegar;
  4. Khiar bel na’na (cucumber salad with mint);
  5. Bread (in this case a La Brea baguette from the local market);
  6. Wine: Rosemont Estate Australian Merlot.

Notes: H.T. had Maine raised mussels on sale this week for 3.99 per pound, so it was time to enjoy some deep blue crustaceans (though part of me deep down still shrinks at them (and their neighbors, the nasty barnacles) due to my my pier-shooting days in California). Two mollusks from the two-pound bag were open and nonresponsive to cold water or rapping; two were broken (these four were discarded. All the others opened during steaming.

The brief recipies of the nonobvious:

1) Mussels: Contents of one two-pound bag, washed and debearded in chilled water; dead and broken mussels removed. Prepare: olive oil; 1 cup white wine; 3 cloves minced garlic; mussels; 1/4 cup fresh minced Italian parsley.

Heat oil. Add garlic (until aroma). Add wine. Simmer 10 minutes. Add mussels (cover); High 1-2 minutes. Sprinkle parsley (+ a few seconds). Serve with strained pan juice.

2) Fava: Heat with cooking water and olive oil. Mince garlic into pan. When hot, plate, add thyme and crumble feta. Serve.

3) Salad: Peel and slice 1 cucumber (best to peel, seed, and cut into quarter moons). salt in colander and set aside for 1 hour. Rinse quickly. Add some diced fresh or dried mint, bit of salt, drop of olive oil. Sumac can be added as variation.


 

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