Regular readers of my site will know that I enjoy fish and seafood alot and mussels are at the top of the list. Due to cultivation, mussels are available in most markets, they are affordable and they are easy to prepare.
If you’re looking for a quick and satisfying appetizer for guests…buy a couple of pounds of mussels, open a bottle of wine and serve a big pot of seafood goodness for your guests.
The only other pre-requisite to this dish is some good crusty bread.
(Adapted from Vefa’s Kitchen)
1kg or approx. 2lbs. of mussels (scrubbed & debearded)
1/4 cup olive oil
5 cloves of garlic, thinly sliced
2 Tbsp. chopped fresh oregano
1/2 cup dry white wine
salt and pepper to taste
1/4 cup heavy cream (or evaporated milk)
2 Tbsp. chopped fresh parsley
- Scrub the mussels, de-beard and rinse under cold water. Discard any damaged mussels or ones that do not close when gently tapped. Reserve in the fridge (for up to one day). Thirty minutes before cooking, place the mussels in a bowl with cold water and a sprinkle of flour. The mussels will breath, spit out any remaining sand (which clings to the flour and sinks to the bottom of the bow). Rinse and reserve in a colander.
- Heat the olive oil in a skillet over low heat. Add your garlic slices and saute for a few minutes, just when they start to turn brown. Add your mussels, increase the heat to high and add your wine and oregano and cover with a lid.
- Cook the mussels for about 3-5 minutes or until the shells have opened up (discard any mussels that have not opened).
- Remove from the heat and add your cream and shake/swirl the pan to evenly distribute the cream into the sauce. Adjust seasoning with salt and pepper, sprinkle with chopped fresh parsley and serve with crusty bread and a dry Greek wine or some Ouzo.
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