Steamed Mussels with Mustard and Ouzo
Most people in Greece drink ouzo. I like to drink it, but I like to cook with it even more! It adds a lovely underlying freshness to so many dishes and is extremelt versatile in the kitchen, for both savory and sweet recipes.
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Wash and thoroughly rub the mussel shells to clean off any debris. Remove and discard the “beards.” Rinse in cold water and set aside.
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Put the ouzo, water and star anise in a large, wide pot. Cover and bring to a simmer over medium heat. Add the mussels, cover and steam until the shells open. Immediately remove and discard whatever mussels have not opened. Remove the opened mussels with a slotted spoon and set aside.
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Line a colander with a piece of cheesecloth or muslin and strain the mussel juices. Reserve the broth.
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Heat the olive oil over medium heat in a large, wide pan and cook the onion and pepper, stirring, until softened, about 7-8 minutes. Add garlic and stir for 1 minute more. Pour in the mustard, lemon juice and about ½ a cup of the mussel steaming juice and stir. Bring to a simmer. Add the mussels, cover and cook for a few minutes all together. Season withalt and pepper, remove from heat and serve in deep bowls with plenty of good bread