Mussels topped with skordalia (Greek garlic puree)

July 18, 2016 (Last Updated: January 11, 2019)

TO DRINK: Something crisp and flinty like Iona Sauvignon Blanc

Mussels topped with skordalia (Greek garlic puree)

Serves: 2
Cooking Time: 20 mins


  • 2 slices soft white bread, soaked in
  • 60ml (¼ cup) milk for 2 minutes
  • 50g flaked almonds, toasted
  • 2 garlic cloves, crushed
  • 200ml extra virgin olive oil
  • 400g mussels in half shells, cleaned
  • lemon wedges, to serve



Preheat the oven to 200°C.


Make the skordalia by whizzing the bread, almonds and garlic in a food processor.


Gradually add the oil through the feeder tube in a thin, steady stream, with the motor running. You should have a thick spreadable paste or dip.


Arrange the mussels on a baking tray or dish and top with 15ml (1 tbsp) of skordalia.


Bake until the skordalia is golden brown and bubbling and the mussels are cooked through, about 8 – 10 minutes. Serve with extra bread for dipping and lemon wedges.



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