Mussels Skordalia
Serve this Greek inspired dish with toasted crusty bread.
Difficulty
Low
Time
35 min
Ingredients
140 grams maris piper potato
water, as needed
3 garlic cloves
30 grams blanched almonds
100 grams olive oil
0.5 lemon
150 grams white wine
1600 grams mussels, sliced
10 grams dill
Utensils
2 Saucepan large, Knife Blade
Instructions
Prep. (Before you begin)
Peel and cut the potatoes into 2 cm cubes.
Peel the garlic.
Juice the lemon.
Make sure no mussels are open or broken.
Destem and finely chop the dill.
Getting started
Fit the Knife blade to the food processor bowl.
Stage 1
Add potato, and water into a saucepan.
Bring to the boil, then reduce to simmer.
Cook for 15 minutes or until very soft.
Drain and add to the food processor.
Stage 2
Add garlic, and almonds into the food processor.
Attach the lid and ensure it is locked into place.
Blend until a smooth paste is formed.
Stage 3
Add oil, and lemon juice into the food processor.
Blend until a mayonnaise-like consistency is formed.
Stage 4
Add the wine into a saucepan.
Bring to the boil.
Add mussels) to the saucepan.
Cover with a lid.
Cook for 5 minutes, shaking the pan every so often, until the mussels are open.
Add the contents of the food processor to the saucepan.
Stir in the sauce then cover the pan and shake.
Discard any unopened mussels.
To Serve.
Garnish with dill.