Greek Ouzo Mussels with Tomato and Grilled Bread

By Sprig Originals ✓ · cooked up in Sprig

A single skillet, fifteen minutes, and a bowl of mussels that tastes like a taverna table by the water. Garlic and pepper flakes bloom in olive oil, cherry tomatoes collapse into a quick sauce, and a splash of ouzo hits the hot pan and perfumes everything with anise before the mussels steam open in their own briny juices. Finished with lemon, dill and parsley, with charred olive-oil bread for mopping the broth — the actual point of the dish.

Ingredients

• 2 lb live mussels, scrubbed and debearded
• 3 tbsp extra-virgin olive oil
• 1 small shallot, thinly sliced
• 5 clove garlic, thinly sliced
• 1/2 tsp crushed red pepper flakes
• 1 pint cherry or grape tomatoes, halved
• 1 tbsp tomato paste
• 1/2 tsp dried Greek oregano
• 1/3 cup ouzo
• 1/2 cup dry white wine
• 2 tbsp cold unsalted butter, cubed
• 1/2 tsp kosher salt

• 3 tbsp chopped fresh dill
• 3 tbsp chopped fresh flat-leaf parsley
• 1 lemon, half juiced and half cut into wedges
• 1/3 cup crumbled feta (optional)

• 4 thick slices crusty country bread or ciabatta
• 2 tbsp extra-virgin olive oil
• 1 clove garlic, halved
• flaky sea salt

Instructions

1. Sort the mussels: discard any with cracked shells, and tap any that are gaping wide against the counter — if they don't close within 30 seconds, throw them out. Pull off any stringy beards, rinse under cold water, and drain in a colander. Keep them cold until the pan is ready.
2. Brush the bread slices on both sides with 2 tablespoons olive oil. Heat a dry grill pan or heavy skillet over medium-high for 2 minutes, then toast the bread 2 to 3 minutes per side until charred in stripes and crisp at the edges. Rub the hot cut side with the halved garlic clove, sprinkle with flaky salt, and set aside.
3. In a wide 12-inch skillet or Dutch oven with a lid, warm 3 tablespoons olive oil over medium heat. Add the shallot and cook 2 minutes until softened, then add the sliced garlic and pepper flakes and cook 45 to 60 seconds, stirring constantly, just until the garlic is fragrant and pale gold — do not let it brown.
4. Stir in the tomato paste and oregano and cook 30 seconds to darken slightly, then add the halved tomatoes and 1/2 teaspoon salt. Raise the heat to medium-high and cook 3 to 4 minutes, pressing the tomatoes with a spoon, until they slump and release their juices into a loose, glossy sauce.
5. Pull the pan off the heat for a moment and pour in the ouzo, then return it to medium-high. Let it bubble hard for 60 to 90 seconds to cook off the raw alcohol edge (it may flame briefly if using gas — stand back and it will subside). Add the white wine and bring to a full boil.
6. Add the mussels all at once, give the pan one good shake, cover tightly, and steam over medium-high heat for 5 to 7 minutes, shaking the pan once at the halfway point. They're done when the shells have opened wide and the meats are plump; discard any that stay firmly shut.
7. Uncover and scatter in the cold butter, swirling the pan for about 30 seconds until the broth turns silky and slightly thickened. Off the heat, add the juice of half the lemon, the dill and the parsley, and toss the mussels gently to coat.
8. Pile the mussels into warm shallow bowls, spoon plenty of the tomato-ouzo broth over the top, and scatter with feta if using. Serve immediately with the grilled bread and lemon wedges, plus an empty bowl for the shells.

Chef's tips

Nutrition (per serving, estimated)

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