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Steamed Mussels with vegetables, Greek Ouzo and PAMAKO EVOO




Preparation time: 10 minutes

Cooking time: 12 minutes


For the recipe


400 gr. Fresh mussels

1/2 Onion dry

1/2 Florina pepper

1 clove Garlic

50 gr. Ouzo

60 gr. White wine

1 pc Fresh onion

20 gr. Parsley

10 gr. PAMAKO EVOO


Fry the vegetables in a pot.

As soon as they are wilted, pour the ouzo and flambé, extinguish with wine and leave it for 3 minutes to slow cook our vegetables and the alcohol to evaporate.


Add the fresh mussels and cover.

As soon as they open for about 4 minutes, turn off the heat.


If you add salt, be careful because mussels already have sea water and it can become quite salty.


Then add fresh pepper, parsley and finish with PAMAKO EVOO.


Enjoy!


Executive Chef

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