TO DRINK: Something crisp and flinty like Iona Sauvignon Blanc
Mussels topped with skordalia (Greek garlic puree)
- 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.