GREEK FEAST

Greek chef and writer Carolina Doriti brings the flavours of the sun-soaked Aegean to your table in The Greek Islands Cookbook, with timeless classics and relaxed, holiday-style cooking inspired by dream destinations

-  Carolina Doriti

MIDIA AHNISTA ME OUZO

Mussels with ouzo and fennel Serves 4

INGREDIENTS

• 1kg/2¼lb fresh live mussels

• 60g/2oz butter

• 1 fennel bulb, trimmed, halved and thinly sliced (chop and reserve fronds to serve)

• 4-5 spring onions, thinly sliced

• 3-4 garlic cloves, thinly sliced

• 2 bay leaves

• 100ml/3½fl oz ouzo

• 3-4 small thyme sprigs

• Zest of 1 small lemon

• 3-4 tbsp chopped parsley

• Freshly ground black pepper

1. Wash the mussels to remove any dirt or grit. If any mussels are open, tap them on the counter – if they close, they are alive; if they remain open, discard them.

2. Place a large, shallow pot or deep pan with a well-fitting lid over a medium heat. Add half the butter to the pot and, once hot, add the sliced fennel bulb, spring onions, garlic and bay leaves. Cook until the vegetables start to soften.

3. Pour the ouzo into the pot and add the remaining butter. When everything starts to simmer, add the mussels and thyme sprigs. Immediately cover the pot and let the mussels simmer for 2 minutes. Without removing the lid, shake the pot to move the mussels around. Let them cook for a further 1 minute before repeating this process. The total cooking time should be around 6 minutes.

4. Take off the lid and mix the mussels well in the cooking liquid in the pan. Check to make sure that all the mussels have opened. Discard any unopened mussels. Add the lemon zest, parsley and plenty of ground black pepper to taste, then cover the pot and shake again.