This Greek Steamed Mussels recipe is taken straight from the culinary diaries of Chef Akis
It’s time to eat clean again, after the indulgences of the holidays. And why not mussels grown right here in British Columbia? Mussels from Vancouver Island are sent over to the mainland daily, so go ahead and indulge.
“Chef Akis Petretzikis is well known for his ease in combining simple, everyday ingredients to prepare super delicious recipes that are quick and inexpensive; Akis is also a distinguished chef that has both the knowledge and the ability to create unique recipes, inspired as much from domestic as well as international gastronomical culture.”
Greek Steamed Mussels
1 celery stalk
1 red chili pepper
1 teaspoon granulated sugar
1 star anise
500 g mussels, cleaned
salt and pepper to taste
150 g white wine
1 teaspoon corn starch
2 tablespoon water
Chop the celery, leek and carrots into small cubes.
Finely chop the onion and chili pepper.
Transfer all of the vegetables to a pot and place over high heat.
Add the olive oil, sugar and star anise. Sauté for 5-8 minutes, until the vegetables caramelize nicely.
Add the mussels, salt, pepper, wine and corn starch (diluted in two tablespoons water).
Cover the pot with lid and simmer over low heat for 2-3 minutes until the mussels open.
ATTENTION: Discard any mussels that do not open on their own.
Transfer to a serving bowl and top with finely chop ¼ bunch coriander, ¼ bunch parsley, small red chilli pepper. Arrange 1 medium lime, cut into wedges, atop.