Fine dining in Poland is not limited to Warsaw – there are many excellent restaurants across Poland, including the Farina Restaurant in Kraków, where Chef Monika Turasiewicz serves creative seafood dishes. This month, she shares her recipe for mussels, served the Farina way. Bon appetite – or “smacznego” as they say in Warsaw…

Mussels served the Farina Way

Ingredients:

500g fresh mussels per person
200 ml dry white wine
50g leeks
2 cloves of garlic, sliced
1 handful of parsley
1 tablespoon of olive oil
1 chili pepper, sliced
1/2 teaspoon of breadcrumbs

1. In a large pan, fry the garlic and sliced leeks in the olive oil until browned.
2. Add the breadcrumbs and half of the parsley then add the mussels and toss them around the pan, making sure that they are evenly coated.
4. Pour in the wine – this creates the steam required to open the shells and reduce the overall heat of the pan.
5. Cover the mussels with a lid and continue cooking until the shells are open.
6. Remove the mussels from the pan along with the juices left in the pan.
7. Garnish with the remaining parsley.
8. Serve with crusty bread, which is delicious dipped in the juice.
 

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