A La Grecque: Mussels and Salmon

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Kosta night. With a bottle of Greek white wine (Axia Malagouzia), I decided to follow a bit of a Greek theme. First I got the salmon going in the oven with sliced fennel, plenty of lemon juice, and a small amount of salt and pepper. Then I cooked the mussels in the pot with plenty of garlic, white wine, sliced bell pepper, and few other ingredients. Once the mussels opened, I removed most of them from their shell and returned them to the pot. I added a handful of chopped parsley, tomatoes, and finally the salmon. This dish, though very light, was full of flavor and texture, and the wine was the perfect accompaniment with its aromas and hint of rosemary.Β KalΓ­ Γ³reksi!IMG_3196 IMG_3198 IMG_3199 IMG_3200 IMG_3201 IMG_3202

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