Ouzo Steamed Mussels


  • 5 lbs. mussels, or clams or mixture
  • 1/4 cup olive oil
  • 8 cloves garlic, sliced thin
  • 2 shallots, minced
  • 1 cup ouzo
  • flat leaf parsley, chopped


  • Clean mussels, debeard and soak in cold water for about an hour. Drain.
  • Heat olive oil in large skillet or Dutch oven. When it is hot add the garlic & shallot.
  • Cook briefly. Add the drained mussels and stir until coated. Add ouzo. Cover and cook about 5 minutes until mussels open. Sprinkle with parsley. Serve in bowls with crusty bread.


  • Description:
  • "As fabulous as "moules a a marinere"....only prepared with ouzo, the
  • anise-flavored liquor."
  • SERVINGS: 10