Mussels With Ouzo (Μυδια Ουζατα)

May 30th, 2011 | By | Category: Appetizer, Featured, Greek, Greek Wine, Halkidiki, Herbs, Meze, Olive Oil, Ouzo, Seafood, Thessaloniki

I know you’ve been waiting for some new recipes to appear on this site and with me just coming back from a wonderful (albeit brief) Spring visit to Greece, I bring you a quick and easy mussels dish that will take you to a Greek taverna and keep me at bay until my proper vacation to Greece in August.

I went to Greece to partake in the 6th Sani Gourmet Festival in Halkidiki then I spent the rest of my days with family and friends in nearby Thessaloniki. Mussels are all most menus of seafood and fish tavernas in Thessaloniki or any taverna that’s in the nearby vacation area of Halkidiki and eastern Macedonia and Thrace. The mussels are abundant, they are fresh, they are delicious, they are healthy for you and…affordable.

taverna life in Thessaloniki

 

Here in Canada, we are blessed to also have a sustainable source of mussels from the Maritime provinces and I’m able to recreate my favourite mussels dishes from Greece. The key to any good mussels dish is to use fresh mussels. Frozen mussels just don’t cut it here (sorry New Zealand) and frankly I’d rather just eat something else if fresh mussels aren’t available. When fresh mussels are cooked, they release their liqueur (or juices). This liqueur is the basis for your delicious sauce that will meld with whatever other flavourings you give it. Think of cooking with water and not stock – that’s how drastic the difference would be.

This dish has an anise accent with the presence of Ouzo. Ouzo is an aperatif that’s enjoyed throughout Greece and Greeks will often sip it on ice or with water along seafood and mezedes (appetizers). There’s some wine to mellow the anise, some Boukovo for a little heat and some lemon zest to brighten the flavours and dried Greek oregano to offer some earthyness to the dish. The last touches are some fresh parsley to balance the garlic and wedges of lemon for those that like a little more citrus in the dish.

This dish was another winner, I made this in anticipation of of going to Greece and it should hold me for a few days. Do you miss Greece? Try Mussels with Ouzo!

Mussels With Ouzo (Μυδια Ουζατα)

(serves 4 generously)

1 kg. fresh mussels, scrubbed & de-bearded

1/3 cup extra-virgin olive oil

1 medium onion, diced

4-5 cloves of garlic, thinly sliced

1/3 cup dry white wine

1/3 cup Ouzo (Greek anise-flavoured spirit)

1 tsp. Boukovo (dried chilli flakes)

zest of 1 lemon

1/4 cup heavy cream (or evaporated milk)

1 tsp. dried Greek oregano

1/4 chopped fresh parsley

lemon wedges for garnish

  1. Rinse your mussels under cold water and if any mussels are cracked or shells broken – discard. Scrub the shells and remove the beards. If you encounter any open mussels, tap them and if the close then they are still alive. Otherwise discard those mussels as well. Rinse one more time and place in your fridge for up to a day or until you’re ready to cook them.
  2. Thirty minutes before you are going to cook your mussels, place them in a bowl of water and sprinkle some flour or cornmeal over them. Any remaining sand that the mussels discard/spit will cling to the flour and sink to the bottom of the bowl. Rinse again.
  3. In a large pot over medium heat, add your olive oil, onions and garlic and stir to coat and cook for about 5 minutes or until the onions are translucent. Turn the heat up to high, add the mussels, wine and Ouzo and cover. Allow the mussels to cook for about 6-7 minutes or until they open (shake the pot a few times to help open the mussels on the bottom).
  4. Once the mussels are opened, add the Boukovo (chilli flakes), lemon zest, cream, oregano and parsley and stir in with a slotted spoon. Remove any un-opened mussels and pour the remainder into a large serving bowl along with some crusty homemade bread, wedges of lemon. Serve with Ouzo or Tsipouro or a try a Kikones Maron white from Domaine Kikones in Thrace.

 

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© 2011, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

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10 Comments to “Mussels With Ouzo (Μυδια Ουζατα)”

  1. Love the ouzo in this recipe Peter! Nice one! Def need bread with this one.

  2. I have a bottle of ouzo in my pantry, purchased for a recipe and then forgotten (I know, shame on me!). I’m definitely pulling it out of the cupboard to make these mussels.

  3. bellini says:

    Springtime in Greece is my time:D The addition of ouzo in these mussels just may have me convinced. You are so right about them being reasonably priced!

  4. ELENA says:

    Peter στην υγειά μας!
    Τέτοιος μεζές θέλει το ουζάκι του οπωσδήποτε!
    Μύρισε καλοκαιράκι με το ποστ σου!!

  5. nina says:

    Tantalizing stuff Peter and the photos are so inviting too!!

    Love all the wedding photos you posted on FB too!!

  6. I’m coming with you next time for the 7th Sani!! These mussels sounds divine. I’ve never made mussels myself but I hope to try sometime soon… and yes, they will be fresh!

  7. kiki says:

    Φαντάζομαι πόσο ωραία πέρασες Πήτερ!
    Λατρευω τα μύδια κι αυτά φαίνονται υπέροχα!

  8. Jan says:

    Love it – this looks Deee-lish!
    Glad you had a great time in Greece :)

  9. I love mussels and I love this dish! Perfect for eating out of doors with friends!

  10. CindyN says:

    Sounds amazing… I’ve never cooked mussels before but this could just inspire me to try!

    Halkidiki was my favorite part of my recent trip to Greece… the beaches are incredible!

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