Get ready to savor a taste of Halkidiki’s seaside charm with this delightful recipe for Mussels in White Wine Sauce. Nestled in the northern Greek peninsula, Nea Potidea, right at the narrowest point leading to Kassandra, is a seafood lover’s paradise. Here, the sea breeze adds a special touch to every dish, making fresh fish and seafood a true delight.
Photos: Nikos Chrisikakis
Flavors of the sea: Mussels with white wine from Chalkidiki
Print RecipeIngredients
- 1.5 lb-4 lb (1.5-2 kg) fresh or frozen mussels including shells
- 1 medium tomato
- 1.8 oz (50 g) fennel
- 2 garlic cloves
- 2 medium onions
- salt
- pepper
- 4 fl oz (120 ml) white wine
- 1 fl oz (40 ml) extra virgin olive oil
Instructions
- Clean the mussels under cold water. Remove any rocks if necessary.
- Wash the tomato and fennel.
- Slice the onions into rings and finely chop the garlic cloves.
- Remove the outer flesh from the tomato and cut into small cubes.
- Finely chop the fennel.
- Use a wide pan with a lid for cooking.
- Heat the pan and add the olive oil.
- Sauté the onions and garlic over a medium heat for approx. 5 mins.
- Add a little salt.
- Deglaze with white wine and turn up the heat.
- When the stock is boiling, add the mussels, fennel and tomato. Season with pepper.
- Cover and cook for 5-10 minutes.
- Keep swirling the pan from time to time so that nothing burns.
- The mussels are cooked when they have opened. Then remove the lid and serve immediately. Discard any mussels that are still closed or broken, as they are inedible.
TIPS FROM THE CHEF
- Instead of white wine, you can also use 50 ml ouzo or 50 ml vermouth (Cinzano or Martini) to deglaze. However, to neutralize the taste of the alcohol, you should use a fresh spring onion or leek instead of fennel.
- Always place the mussels in the pan at a high temperature.
- Do not open the lid during cooking to prevent the steam from escaping.
