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Greek · Starter
Mussels with Turmeric
Mussels steamed open in a golden broth of white wine, ouzo, turmeric and a scrape of nutmeg, finished with a heap of parsley. Bring plenty of sourdough to mop up the pan juices.
- YieldServes 4
- Hands-on27 min
- Total27 min
- Difficulty
Ingredients
- 60 mlextra-virgin olive oil
- 1 tspgarlic, minced
- 900 gfresh mussels, scrubbed and debearded
- 240 mldry white wine
- 120 mlouzo
- 2 tspground turmeric
- 1 pinchsea salt
- 1 pinchnutmeg, freshly grated
- 40 gfresh flat-leaf parsley, chopped (about 2/3 cup)
To serve
- to tastecrusty sourdough bread, for serving
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