Mydia

Mydia (Greek Steamed Mussels with Garlic and Wine)

A classic Greek taverna dish of mussels steamed open with plenty of garlic, olive oil and dry white wine, finished with parsley and a squeeze of lemon. It is traditionally served with plenty of bread to mop up the broth.

Prep

15 min

Cook

20 min

Total

35 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •2000 g (4½ lb) fresh mussels, live, in shells; scrubbed and debearded
• •120 ml (½ cup) extra-virgin olive oil, Greek if possible
• •8 cloves garlic, finely sliced
• •1 medium yellow onion, or 2 small shallots, finely chopped
• •200 ml (¾ cup + 1 Tbsp) dry white Greek wine, such as Assyrtiko or any dry, mineral white; avoid oaky wines
• •1 small pinch crushed red pepper flakes, optional, for gentle heat
• •15 g (½ cup loosely packed) fresh flat-leaf parsley, finely chopped
• •1 wedge lemon, for serving
• •1 to taste (to taste) fine sea salt
• •1 to taste (to taste) freshly ground black pepper
• •450 g (1 lb) crusty bread, for serving

Steps

1. 1 Clean the mussels: discard any that are cracked, broken, or that stay open when tapped. Scrub the shells under cold running water and pull off the fibrous beards. Keep them in a bowl of cold water until you cook them.
2. 2 Prepare the flavour base: in a large, wide pot or deep pan with a tight-fitting lid, warm the olive oil over medium heat. Add the chopped onion and cook for 3 to 4 minutes, stirring, until soft and translucent but not browned.
3. 3 Add the sliced garlic and the red pepper flakes (if using) and cook for about 1 minute, stirring, until the garlic is fragrant. Do not let it brown or it will turn bitter.
4. 4 Pour in the white wine, bring to a brisk simmer, and let it bubble for 2 minutes so the raw alcohol smell cooks off.
5. 5 Tip the well-drained mussels into the pot in a single layer, season lightly with salt and a few grindings of black pepper, and stir once so they are coated in the garlic-wine broth.
6. 6 Cover the pot tightly and cook over medium to medium-high heat for 4 to 6 minutes, shaking the pot once halfway through. The mussels are safely cooked once their shells have opened wide and the flesh is plump and opaque. Discard any that remain firmly closed after 7 minutes.
7. 7 Stir in most of the chopped parsley, taste the broth, and adjust salt and pepper. If the pan looks dry, you can add a small splash of hot water to keep enough juices for mopping up.
8. 8 Lift the mussels into wide bowls with a slotted spoon, pour the garlic-wine broth over them, scatter the remaining parsley on top, and serve immediately with lemon wedges and plenty of crusty bread. The dish must be eaten as soon as it is cooked, while the mussels are hot and tender.
9. 9 Food safety note: only buy mussels that smell fresh and briny like the sea, not fishy. Cook them the same day you buy them, and never let them sit at room temperature for more than 2 hours total before they hit the table.