Trahanoto with shrimps and mussels

by Greco Roots

Trahanoto with shrimps and mussels

20-25 shrimps
6-8 mussels, cleaned
1 onion, finely chopped
1 red pepper, chopped into slices
12 cherry tomatoes, halved without the seeds
220gr bio sour frumenty, Trantou
130ml white wine 
80gr peas
1/3 parsley
extra virgin olive oil
salt and pepper


  1. Clean the shrimps, by removing their heads and tails. 
  2. In a pot, over medium heat, add 2 tablespoons of extra virgin olive oil and the shrimps, heads and tails. Then, add 5 cups of water and 1 teaspoon of salt. Boil for 10-15 minutes.
  3. Strain the stock and keep it in a bowl.
  4. In a pot, over high heat, add 3 tablespoons of extra virgin olive oil, the onion, red pepper, and 7 cherry tomatoes. Sauté.
  5. Add the frumenty and sauté for 1 more minute.
  6. Deglaze the pot with the white wine and until the alcohol is evaporated, turn heat to medium and add one cup of stock.
  7. Add the peas and each time the stock is absorbed, add one more cup of stock.
  8. Until the frumenty boils and turns al dente, add the shrimps, mussels, rest of cherry tomatoes, parsley, pepper and the rest of the stock.
  9. After 2 minutes, remove the pot from the heat.


Credits: andie_and_eliz


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