Tarhana Recipes

SPICY TRAHANA SOUP WITH FRESH SEAFOOD

Steps:

• Fill a large wide pot with wine to a depth of l inch (2.5 cm). Place the mussels in a steamer basket and place the basket in the pot. Cover, bring the wine to a simmer over medium-high heat, and steam until the mussels have opened, about 5 minutes. Discard any that haven't opened. Strain the cooking liquid through a fine-mesh sieve or coffee filter and set aside. Remove the mussels from their shells, keeping a few in the shell as a garnish.
• In a large skillet, heat 2 tablespoons of the olive oil over high heat. Add the shrimp and mussels, and sear until the shrimp turn bright pink. Remove from the heat and set aside.
• In a soup pot, heat the remaining 6 tablespoons (90 ml) olive oil over medium heat. Add the trahana, and stir to coat with the oil. Cook for 2 minutes. Stir in the garlic and red pepper flakes.
• Add 1 cup of wine and 1 cup of mussel steaming liquid or clam juice. As soon as it starts to evaporate, add 6 cups (1.4 L) water and the tomatoes and cook over medium heat until the soup starts to thicken and the trahana softens. Season to taste with salt and white pepper. Add the mussels, shrimp, and any juices that have collected in the bowl or skillet to the pot. Mix gently. Stir in the lemon juice, feta, and parsley, if using. Remove from the heat.
• Garnish the soup with steamed mussels in their shells and parsley and serve.