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Spicy Steamed Mussels with Nuts, Onions & Herbs - Diane Kochilas
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Spicy Steamed Mussels Filled With Nuts, Onions And Herbs

HELPFUL TIP: To remove the beard from the mussels, grab it with your thumb and forefinger and tug it toward the hinge of the mussel shell. You can also use a knife to gently scrape away the beard.Ideally, you want to prepare and cook the mussels as soon after buying as possible, but as long as they’re fresh they will keep them overnight and for up to a day. Store them in a dry bowl or container covered with a damp tea towel.As for the mussels and their nutritional benefits, they’re impressive! Mussels are one of the best sources of protein and contain all the amino acids. They’re also very rich in iron.

Course dinner, Lunch, main
Cuisine Greek, Mediterranean
Keyword Diane Kochilas recipes, Greek seafood dish, mussels recipe, nuts and onions mussels, seafood, spicy steamed mussels
PREP TIME 30 minutes
COOK TIME 10 minutes
SERVES 8

Ingredients

  • 80 mussels scrubbed and debearded (see note)
  • 2 cups water
  • 2 cups dry Greek white wine
  • ¾ cup blanched almonds
  • ½ cup pine nuts
  • 4 garlic cloves peeled and chopped
  • 1 cup chopped fresh parsley
  • 3 Tbsp extra virgin Greek olive oil
  • 1 large onion very finely chopped
  • 2 tsp paprika
  • 1 tsp cayenne to taste
  • 2 tsp tomato paste
  • 1 cup chopped plum tomatoes with their juice
  • Greek sea salt to taste

Instructions

  1. Place the mussels in a large pot together with the water and wine. Cover and steam for about 6 to 7 minutes, until the mussels open, discarding any that don’t. Drain the mussels, strain the pot juices and set aside.
  2. Grind the almonds, pine nuts, garlic, parsley and 1 tablespoon of olive oil to a paste in the bowl of a food processor.
  3. Heat the remaining olive oil in a large nonstick skillet over medium heat and cook the onion until wilted, about 5 minutes. Add the paprika and cayenne to the onions and stir in the tomato paste and chopped tomatoes. Add the nut mixture and enough of the pot juices from the mussels to make a very thick sauce.
  4. Arrange the mussels on a serving platter and spoon a little of the sauce into each of them. Serve immediately.