Recipe courtesy of Joey Altman

Steamed Mussels with Tomatoes, Garlic, and Ouzo

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  • Yield: 2 servings
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1 medium yellow onion, cut in small dice

1/2 cup extra-virgin olive oil

3 tablespoons chopped garlic

1 pound fresh tomatoes, peeled, seeded and chopped

2 pounds fresh black mussels, bearded and scrubbed clean

3 tablespoons chopped fresh parsley

Salt and pepper

2 ounces ouzo


  1. In a large pot on high heat saute the onion in the olive oil until tender but not brown. Add the garlic. Continue to cook for 1 to 2 minutes. Add the tomatoes, mussels, and parsley. Cover and cook for 5 minutes or until all of the mussels open. Discard the unopened ones and with a large spoon stir the mussels around. Add the ouzo and taste sauce for seasoning.

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