Ingredients

  • 1 kg fresh mussels
  • 2 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 1 small onion, finely chopped
  • 100 ml ouzo
  • 1 tbsp butter
  • 1 small handful fresh dill, chopped
  • 1 small handful fresh parsley, chopped
  • Zest of ½ lemon
  • Freshly ground black pepper
  • Lemon wedges for serving

 

Instructions

Clean the mussels – Rinse the mussels thoroughly, remove any beards, and discard any that are open and do not close when tapped.

Sauté – In a large pot, heat the olive oil over medium heat. Add the garlic and onion, and sauté until softened and fragrant.

Steam with ouzo – Pour in the ouzo, let it cook for 1 minute to allow most of the alcohol to evaporate, then add the mussels. Cover and cook for 4–5 minutes until all the mussels open. Discard any that remain closed.

Finish – Stir in the butter, dill, parsley, and lemon zest. Mix gently so the flavors combine. Taste and season with pepper.

Serve – Serve immediately with lemon wedges and fresh bread to soak up the juices.