Appetizers, Ethnic, Seafood
2 lbs mussels
1/4 cup olive oil
5 cloves garlic, thinly sliced
2 tablespoons chopped fresh oregano
1/2 cup dry white wine
1/4 cup heavy cream
2 tablespoons chopped fresh parsley
salt and pepper to taste
1. Scrub the mussels, de-beard and rinse under cold water. Discard any damaged mussels or ones that do not close when gently tapped. Reserve in the fridge for up to one day. Thirty minutes before cooking, place the mussels in a bowl with cold water and a sprinkle of flour. The mussels will breathe, spit out any remaining sand, which clings to the flour and sinks to the bottom of the bowl. Rinse and reserve in a colander.
2. Heat olive oil in a skillet over low heat. Add garlic slices and sauté for a few minutes, just until they start to turn brown. Add mussels, increase heat to high and add wine and oregano. Cover with a lid.
3. Cook the mussels for about 3-5 minutes or until the shells have opened up. Discard any mussels that have not opened.
4. Remove from the heat and add cream and shake/swirl the pan to evenly distribute the cream into the sauce. Adjust seasoning with salt and pepper, sprinkle with chopped fresh parsley and serve with crusty bread and a dry Greek wine or some Ouzo.