Mussels with Bay Leaves, Herbs and Ouzο - The Best from Greece

Posted on: 03/Mar/2010 Mussels, Garlic, Parsley, Thyme, Bay Leaves and the magic druppels of Ouzo! What more do we need to have a celebration of Sea and Greek Τaste!

This fabulous dish of mussels with bay leaves, herbs and ouzo takes 15 minutes to make. The recipe calls for mussels, garlic, parsley, thyme or savory, and ouzo. If you have the opportunity to cook tableside, the ouzo added at the end will flame up, for an exciting treat.

Cook Time: 15 minutes

Ingredients:

•1 pound of cleaned shelled mussels (about 35 medium)
•10-15 mussels in shells, cleaned of beards
•1/2 cup of olive oil
•7-8 cloves of garlic, thinly sliced
•1/2 bunch of fresh flat-leaf parsley, finely chopped and add 6 bay leaves
•1 teaspoon of sea salt
•1/4 teaspoon of pepper
•1 tablespoon of fresh crushed thyme or savory
•1/3 cup of ouzo
•1/3 cup of water

Preparation:
Prepare mussels: Clean well to remove all traces of sand. Dump into a pot of boiling water for a few minutes until shells open. Drain, rinse, and either remove mussels (for the shelled), or leave in shell for the 10-15 pieces.

In a deep nonstick skillet or frying pan, bring olive oil to high heat and saut� the garlic quickly to soften. Add all mussels (those with and without shells) and continue to saut� for a couple of minutes. Add parsley, salt, pepper, thyme or savory, and water. As soon as the liquid cooks down, add ouzo - carefully, because the food will flame up.

Douse the flames and serve.
 

The Best from Greece Culinary Team

Back to the Culinair Overview

Homepage