📝 About This Recipe
Transport yourself to a seaside taverna on the Aegean coast with this quintessential Greek seafood delicacy. Midia Ahnista features plump, succulent mussels steamed in a fragrant broth of crisp white wine, aromatic ouzo, garlic, and fresh herbs. The addition of creamy feta cheese at the finish creates a luxurious, briny sauce that captures the very essence of Greek coastal living.
🥗 Ingredients
The Seafood
- 2 kg Fresh Mussels (scrubbed and debearded)
Aromatics and Base
- 4 tablespoons Extra Virgin Olive Oil (high quality Greek oil preferred)
- 1 large Red Onion (finely diced)
- 4 pieces Garlic Cloves (thinly sliced)
- 1 piece Green Chili Pepper (seeded and finely chopped for a hint of heat)
- 3 pieces Spring Onions (white and light green parts, sliced)
Steaming Liquid
- 150 ml Dry White Wine (Assyrtiko or Sauvignon Blanc)
- 50 ml Ouzo (for that signature anise aroma)
- 1/2 piece Lemon Juice (freshly squeezed)
Finishing Touches
- 150 g Feta Cheese (crumbled into large chunks)
- 1/2 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 2 tablespoons Fresh Dill (finely chopped)
- 1 teaspoon Dried Oregano (Greek wild oregano if possible)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Thoroughly inspect the mussels. Discard any with cracked shells or those that remain open after a firm tap. Scrub the shells under cold running water and pull away the 'beard' (the fibrous tuft) with a sharp tug.
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2
In a large, heavy-bottomed pot or a deep wide skillet, heat the extra virgin olive oil over medium heat until shimmering.
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3
Add the diced red onion and sauté for 4-5 minutes until translucent and soft, but not browned.
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4
Stir in the sliced garlic, spring onions, and green chili. Cook for another 2 minutes until the garlic is fragrant and the chili has softened slightly.
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5
Turn the heat up to medium-high. Add the cleaned mussels to the pot, stirring them briefly to coat with the aromatic oil.
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6
Pour in the ouzo first. Be careful if using a gas stove as it may ignite; let the alcohol flame off or sizzle for 30 seconds to mellow the flavor.
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7
Add the white wine and the dried oregano. Immediately cover the pot with a tight-fitting lid to trap the steam.
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8
Steam the mussels for 5-7 minutes. Give the pot a good shake once or twice during this time to ensure even cooking.
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9
Remove the lid and check the mussels. Most should be wide open. Use a slotted spoon to transfer the opened mussels to a large serving bowl, leaving the liquid in the pot.
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10
Discard any mussels that failed to open during the steaming process.
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11
With the remaining liquid in the pot still simmering, stir in the lemon juice and half of the crumbled feta. Let it melt slightly into the broth for 1 minute.
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12
Stir in the fresh parsley and dill, then pour the hot, fragrant broth over the mussels in the bowl.
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13
Top with the remaining feta cheese, a final crack of black pepper, and a drizzle of raw olive oil.
💡 Chef's Tips
Always buy mussels the same day you plan to cook them; they should smell like the fresh sea, never fishy. Do not add salt to the dish until the very end; mussels and feta are naturally salty, and the broth concentrates as it cooks. If you don't like ouzo, you can substitute it with more white wine, though you will lose that authentic 'anise' Greek touch. To make the sauce even creamier, whisk in a tablespoon of Greek yogurt or a knob of butter just before serving. Ensure your pot is large enough; mussels need room to expand as they open to cook evenly.
🍽️ Serving Suggestions
Serve with thick slices of grilled sourdough bread rubbed with garlic to soak up the incredible broth. Pair with a chilled glass of Assyrtiko or a crisp Greek Rosé. Accompany with a classic Horiatiki (Greek Village Salad) for a full Mediterranean spread. For a main course, serve the mussels and their sauce over a bed of linguine or orzo pasta. Provide an extra 'discard bowl' on the table for the empty shells.