Ingredients 4-5 tbsp olive oil 1 large onion, finely chopped 1 fennel bulb, finely chopped 2 clov. garlic 1 hot red chili pepper, finely chopped 5-6 cherry tomatoes, halved 250 gr xinochontro (Greek sour trahana / cracked-wheat pasta) 1/4 cup ouzo 1 kg black mussels (fresh, in the shell, cleaned and washed) Freshly ground pepper TAGS SEAFOOD MUSSELS APPETIZERS MAIN COURSES LENTED FOOD CLEAN MONDAY Ingredients 4-5 tbsp olive oil 1 large onion, finely chopped 1 fennel bulb, finely chopped 2 clov. garlic 1 hot red chili pepper, finely chopped 5-6 cherry tomatoes, halved 250 gr xinochontro (Greek sour trahana / cracked-wheat pasta) 1/4 cup ouzo 1 kg black mussels (fresh, in the shell, cleaned and washed) Freshly ground pepper Instructions You will need one kilo (about 2 1/4 lb) of fresh black mussels in the shell, cleaned and washed. Keep the fronds from the fennel and set them aside for the end. In a wide, shallow pot, heat the oil for the mussel pilaf over medium-high heat and add the onion, the fennel, the chili pepper, and the garlic cloves, lightly crushed. Stir and let them soften without taking on color. Add the xinochontro, the cherry tomatoes, and the ouzo, and let the alcohol evaporate. Stir and pour in 1/2 liter (2 cups) of water. Simmer for 10-12 minutes. Then tuck the mussels into the surface of the pilaf, cover the pot, and leave for a few minutes until the mussels open. A good stir will help them open more easily and quickly. Grind over plenty of pepper and scatter the finely chopped fennel fronds on top. Because mussels hold a good amount of seawater inside them, which is released into the pilaf as they open, do not add salt before tasting first. Usually no salt is needed. Serve the pilaf with lemon wedges. TAGS SEAFOOD MUSSELS APPETIZERS MAIN COURSES LENTED FOOD CLEAN MONDAY
