A good glug of ouzo brings a depth of flavour to these saffron and garlic mussels. Serve at your next casual dinner party, or elevate weeknight dinner with a steamy bowl of garlic mussels and a slice of charred bread.
Ingredients
Method
Heat butter in a deep casserole over medium heat. Cook shallots, garlic, bay and peppercorns, stirring occasionally, until softened (10 minutes). Add thyme and cook, stirring occasionally. Add lemon juice, ouzo and saffron and stir to combine. Increase heat to high; add mussels and tomatoes, and cover with a tight-fitting lid and cook, shaking pan occasionally, until mussels open (10 minutes).
Meanwhile, for herb crumb, heat oil in a large frying pan over medium heat. Cook breadcrumbs, stirring occasionally, until golden (4-5 minutes). Transfer to a small bowl; stir in parsley and lemon zest and season to taste.
Spoon mussels into a large bowl; ladle over broth and top with herb crumb. Serve with charred bread on the side.