Mussels topped with skordalia (Greek garlic puree)

TO DRINK: Something crisp and flinty like Iona Sauvignon Blanc

Mussels topped with skordalia (Greek garlic puree)

Serves: 2
Cooking Time: 20 mins

Ingredients

  • SKORDALIA
  • 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

Instructions

1

Preheat the oven to 200°C.

2

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

3

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.

4

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

5

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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