Inspired by a windy trip to Whitstable to fly a kite, eat white bait and chips and cut our feet on the low-tide seaside creatures and rocky revelations is Catalan Seaside Supper!
Menu: Musclos a la marinera
What you need (for 2 people):
2 big tomatoes
1 big white onion
a few cloves of garlic
What you need to do:
1. Clean the mussels thoroughly by scrubbing each one under a running tap. This is very important!
2. Slice the onions into strips and put them in a frying pan with lots of olive oil and begin frying. Chop a few cloves of garlic and add them.
3. Next slice the tomatoes in half and juice each half rubbing it on a grater over the onion. Catalan man said “Feel the ratio between onion and tomato”. Slightly cryptic but this ratio needs to be not too juicy and not to dry. This onion and tomato combination is “sofrito” – the basis of Spanish cookery. (“Sufreixit” in Catalan)
4. Transfer the “sufreixit” into a deep pan and keep it simmering away (if you have a good ratio of course!). Now put the mussels on top and put the lid on. They will steam in the bubbling “sufreixit” and are ready once they have opened.
5. Serve with a squeeze of lemon and a hunk of bread to soak up the juices.