Greek cuisine · Fish & Seafood

Midia Achnista

Mussels steamed in white wine with garlic and parsley, the broth bound with olive oil.

Ingredients · for 4 servings

• 2 kg mussels
• 250 ml dry white wine
• 5 garlic cloves
• 2 shallots
• 1 bunch flat-leaf parsley
• 1 lemon
• 1 dried chili pepper
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Scrub the mussels thoroughly under cold running water, pull off the beards and discard any already-open ones that don't close when tapped.
2. Finely dice the shallots, thinly slice the garlic, crumble the chili pepper and chop the parsley.
3. Heat 3 tbsp olive oil in a very large pot and sauté shallots, garlic and chili 3 min. over medium heat, without letting the garlic take on color.
4. Deglaze with the white wine, bring to a boil 2 min., add the mussels, cover and steam over high heat 5–6 min., shaking the pot vigorously twice.
5. Once almost all the mussels have opened, discard any that stay closed, distribute the mussels into deep bowls and pour the broth back into the pot through a fine sieve.
6. Whisk the broth with the remaining olive oil, the juice of half a lemon, pepper and half the parsley, pour over the mussels, scatter with the remaining parsley and serve with bread.