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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