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Mithia Krassata

A Greek way of cooking mussels.

Recipe information

  • Yield

    serves 4-6

Ingredients

4 pounds mussels
3 cloves garlic, crushed
3 tablespoons extra-virgin olive oil
2 cups dry white wine
3 tablespoons chopped flat-leaf parsley

Preparation

  1. Step 1

    Scrub the mussels, pull off the beards, and wash in several changes of cold water. Test to see if they are alive: discard any which are broken or too heavy or too light, or which do not close when they are tapped or dipped in cold water.

    Step 2

    In a very large pan, heat the garlic in the oil. As soon as the aroma rises, add the wine. Simmer for 10 minutes, until it is reduced to about 1 cup—it acquires a delicious mellow flavor.

    Step 3

    Put in the mussels and, with the lid on, put them on very high heat for 1–2 minutes, until they open. Take off the heat, discard any which remain closed, and serve the mussels in their shells sprinkled with parsley. Pour over them the wine-and-mussel liquor left in the pan, through a sieve lined with cheesecloth to catch any sand.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsWhite WineWineAlcoholBeveragesGreekEuropeanMusselShellfishSeafoodGarlicRoot VegetableVegetableMainDinnerNut FreeGluten FreeDairy FreeEasyQuickWeeknight Meals30 Minutes or LessSimmerCookbooks
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