Ouzo Mussels Recipe

Inspired by Ouzo Bay

Time30m

Serves4

dill, garlic, leeks, lemon, grilled bread, white wine, butter

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Ingredients

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1
Clean the Mussels
Rinse the mussels under cold water, scrubbing the shells to remove any dirt or debris. Remove the beards (the fibrous strands) from the mussels.
2
Prepare the Vegetables
Thinly slice the leeks and mince the garlic. Set aside.
3
Chop the Fresh Dill
Finely chop the fresh dill and set it aside for garnishing.
4
Prepare the Lemon
Cut the lemon in half. Squeeze the juice from one half and set it aside. Slice the other half into wedges for serving.

5
Sauté the Vegetables
In a large pot, melt the butter over medium heat. Add the sliced leeks and minced garlic. Sauté until the leeks are soft and translucent, about 5 minutes.
6
Add Liquids
Pour in the ouzo and white wine, stirring to combine. Bring the mixture to a simmer.
7
Cook the Mussels
Add the cleaned mussels to the pot. Cover with a lid and cook for about 5-7 minutes, or until the mussels have opened up. Discard any mussels that remain closed.
8
Finish with Dill and Lemon
Stir in the chopped dill and the lemon juice. Taste and adjust seasoning if needed.

9
Serve the Dish
Ladle the mussels and broth into bowls. Serve with grilled bread on the side and lemon wedges for squeezing over the mussels.