Name: Mussels or Shrimp in White Wine
Ingredients: 1/4 c Olive oil; 5 Scallions coarsely chopped; (5 to 6); 1 lb Shucked mussels; or 2 pound mussels; ; in shell, briefly; ; steamed and taken; ; out of their; ; shells; or 2 pound; ; shrimp, briefly; ; steamed and peeled,; ; leaving tail on; 1 c Dry white wine; 1 ts Dry mustard; 1/2 ts Minced fresh chili pepper; or 1/3- 2/3; ; teaspoon dried red; ; pepper flakes, up; ; to 1, up to; 1 1/2 c Chopped fresh flat-leaf parsley; 1/2 c Water or fish stock; 2 tb Lemon juice; (2 to 3); 3/4 c Crumbled feta cheese; Sea salt to taste

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Gma5	1	servings

INGREDIENTS

1/4	c	Olive oil
5		Scallions coarsely chopped; (5 to 6)
1	lb	Shucked mussels; or 2 pound mussels
		; in shell, briefly
		; steamed and taken
		; out of their
		; shells; or 2 pound
		; shrimp, briefly
		; steamed and peeled,
		; leaving tail on
1	c	Dry white wine
1	ts	Dry mustard
1/2	ts	Minced fresh chili pepper; or 1/3- 2/3
		; teaspoon dried red
		; pepper flakes, up
		; to 1, up to
1 1/2	c	Chopped fresh flat-leaf parsley
1/2	c	Water or fish stock
2	tb	Lemon juice; (2 to 3)
3/4	c	Crumbled feta cheese
		Sea salt to taste

INSTRUCTIONS

Mussels are eaten regularly in Thessalonica, Kavalla, and all over northern
Greece. They are sold shucked, in small airtight plastic bags filled with
seawater. The packaging and expiration dates--no more than two days
later--are stamped on the packet. As in Athens, we rarely find mussels in
the fish markets, so each time I travel to the north I always eat a lot of
the local specialties: mussels dipped in batter and fried, cooked with
rice, or this way in white wine, which I enjoy enormously. At home, I
usually cook imported frozen mussels or make this dish with shrimp. If you
are not particularly fond of feta cheese, omit it and add more lemon juice.
This recipes also makes a good appetizer, served in smaller portions.
In a deep, heavy skillet, heat the olive oil and saute' the scallions for 2
minutes. Add the mussels or shrimps, and cook for 1 minute. Pour in the
wine, and when it starts to boil, add the mustard, chili pepper, half the
parsley, and the water or stock. Cook for about 3 minutes, then add the
lemon juice, feta cheese, and the rest of the parsley. Do not stir, but
shake the pan to distribute the ingredients evenly. Remove from the heat,
taste, and add salt if needed (usually feta cheese is quite salty). Let
cool to just warm, and serve. It can also be refrigerated for 2 to 3 days.
Serve at room temperature. Serves 2-3.
From The Foods of Greece by Aglaia Kremezi (Stewart, Tabori & Chang, Inc.,
copyright 1993 by Aglaia Kremezi).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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