Traditional recipes

Sithonian Seafood - by Fireman :) or Sithonian seafood :)

Sithonian Seafood - by Fireman :) or Sithonian seafood :)

Let's start with octopus: cleaned by removing black bone (beak) and intestines. Boil for 20 minutes when the water starts to boil. The octopus will gather and the water will turn pink :)

mussels: wash under running water. In Greece they were sold without a shell, in sealed seawater bags, with a short warranty period.

Boiled octopus is cut into rounds. Put the mussels in a pan over high heat, for about 5 minutes, during which time they will leave a lot of juice, which we drain from time to time, but taking care that the mussels do not dry out. When the mussels no longer leave the juice, add the oil, octopus, thyme, rosemary (we put a fresh sprig of the Greek bush, which we finally took out of the food), pepper and pepper to taste. Let it simmer for about 5 minutes, and gradually add a little lemon juice, stirring constantly.

When the sauce starts to drop, and the seafood sizzles in the pan, put the wine, but a little, stirring in one. As the seafood sizzles and evaporates, a little more wine is added, and so on.

After I put all the wine, let it simmer for a few minutes, until the sauce binds a little, becoming more consistent.

Serve hot, we accompanied them with some french fries sprinkled with pepper .. :)

Good appetite!


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