Weekly Recipe: Ouzo Mussels By Avra Beverly Hills

Imagine sitting at a quaint restaurant in the Greek Isles, feeling the salty breeze on your skin, savoring a glass of white wine and a bite of ouzo mussels.

That’s true Mediterranean magic, but you don’t need to grab your passport to enjoy such an experience. Short of the ocean air, you can recreate that magic in your own kitchen with the recipe below.

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Avra Beverly Hills is a California favorite for Mediterranean classics and certainly for its seafood. Below, executive chef Christos Philippou shares his recipe for ouzo mussels, the perfect meal to serve on a hot summer evening.

“Have all your ingredients prepared in smell containers closed by,” Philippou says. “This dish is prepared quickly and having all the ingredients handy is the key. Enjoy the broth by dipping a toasted pita bread and, of course, a glass of Ouzo.”

Ouzo Mussels

Ingredients:

• 24 large PEI (Prince Edward Island) Mussels
• ⅓ cup olive oil
• 2 teaspoons garlic chopped
• ⅓ cup shallots chopped
• ⅓ cup celery chopped
• ⅓ cup diced tomatoes
• 1 cup fresh tomato small dice
• 2 sprigs fresh oregano
• ¼ cup freshly chopped parsley
• ⅓ cup crumbled feta
• 1 oz brandy
• 3 oz ouzo
• 2 oz white wine

Directions:

1. Clean and debeard the mussels.
2. In a large pot, ( keep in mind that the mussels will open and the volume of the dish will expand) heat olive oil over medium heat.
3. Add garlic, shallots, and celery. Sauté until softened.
4. Stir in diced and fresh tomatoes, cooking until they start to break down.
5. Add cleaned mussels to the pot.
6. Pour in the ouzo and brandy and let it flame, then add white wine, and let the alcohol cook off.
7. Cover and let them steam until they open. Once the mussels have opened, discard any that remain closed.
8. Sprinkle crumbled feta and oregano over the mussels and stir gently to combine.
9. Serve the ouzo mussels in a bowl, with the flavorful broth. Enjoy!

Visit Avra Beverly Hills in California and online for more delicious dishes and inspiration.