Garlic and chili mussels with homemade spaghetti

 

Mussels with a Mediterranean twist, in this recipe I’ve add a little bit of spicy salami which I think gives it that extra “kick”, that meaty and spicy flavour goes hand in hand with the mussels, and that soft and succulent texture from the homemade fresh spaghetti is just amazing. Together they create an amazing dish.

IMG_1523

For the Pasta :

– 750 g semolina

– 250 g flour

– 5 eggs

– 1 cup water

– 2 Tbs olive oil

– Pinch of salt

Method : Mix semolina, plain flour, & salt together • Whisk the eggs then add them to the semolina, then add the water and olive oil and mix until combined • Cut the dough into small pieces • Roll the dough with a rolling pin until thin enough to put through the pasta machine • Starts rolling on number 1 to 4 then fold the dough on itself and start again from number 1 to 7 • Roll the dough through the spaghetti attachment of the pasta machine and lay the pasta on a flat dry tray and sprinkle with semolina to avoid sticking • Cook in salted boiling water for 2 minutes, drain the water from the pot, refresh the pasta by rinsing in cold water and drain again • Drizzle a little olive oil over the pasta to avoid sticking.

IMG_1512

IMG_1513

IMG_1516

For the mussel sauce:

– 2 kg mussels

– 2 brown onions

– 4 clove garlic

– ½ bunch thyme

– 2 can crushed tomato

– 4 dried chili

– 50 g spicy salami

– 150 ml white wine

Method : With a small knife remove the “ beard” on the mussels and scratch any residue on the mussels and rinse them quickly under cold water• Heat up you pot on a high heat, pour the white wine and turn the heat down to medium then add your mussels and cover, cook until the mussels open up• Once opened pour the mussels and juice in a bowl, keep aside about 10 mussels in the shell for presentation later, take the rest out of the shell and keep the juice for the sauce• Heat up a pot, add a drizzle of olive oil. Add the diced onions, crushed garlic, thyme, diced salami and chopped dried chili and cook on medium heat for about 5 minutes• Add the shelled mussels and stir, strain the mussel juice using a fine strainer then add half into the pot. Add the crushed tomato and cook for about 8-10 minutes on a low heat• Add the remaining mussels on top and season to taste.

IMG_1517

IMG_1519

IMG_1523

Pan Fried Snapper with Braised Chickpea and Pancetta

 

IMG_1508

Snapper or “ Dorade “ in French is one of those fish that  has a “meaty” texture and a strong taste, but I have to say is one of my favourite fish. Its “meatiness “ is why this fish goes perfectly with the braised chickpea and pancetta, the texture of the chickpea and the spicy flavour of the mild pancetta binds so well with the snapper. Enjoy this wonderful dish.

Bon appetit.

 

For the chick pea :

–          1 packet dried chickpeas ( about 375 g )

–          2 brown onions

–          5 cloves garlic

–          1 bunch thyme

–          1 Table spoon tomato paste

–          1 litre vegetable stock

–          4-5 thickly sliced pancetta

–           2 dried chili

–          2 teaspoon corn flour

 

Method :  Soak the chickpeas in cold water overnight. Dice your onions, crush the garlic, chop the thyme and dice the pancetta• Pour about 50 ml of olive oil in your pot and add your onions, garlic, thyme and diced pancetta and cook for 5 minutes• Add the chickpeas and stir• Add the stock and cook for about 1 hour on medium heat or until tender• To thicken the sauce, mix the corn flour with a little bit of water, just enough to dissolve it and pour it into the sauce while mixing• Season to taste

IMG_1500

IMG_1505

For the fish:

–          4 snapper fillets

–          Salt and pepper

–          Olive oil

 

Method : Using a sharp knife slightly cut the skin of the fish , this will allow the heat to go through the fish quicker resulting in a shorter cooking time and also prevent the fish from curling while cooking• Season the fish with salt and pepper• Heat up a large frying pan on medium heat and drizzle with olive oil, once the pan starts smoking gently add the fish skin side down• When the fish is cooked about ¾ of the way turn it and turn the gas off, leave for 30 second and rest•

 

IMG_1504

 

IMG_1506

 

 

IMG_1508