Steamed mussels spanish style

Place the mussels in a large pot along with the mastiha liqueur and water. Cover and steam them for 6 to 7 minutes until the mussels open. Discard any that do not open. Remove the mussels with a slotted spoon to a bowl. Strain the cooking liquid and set it aside.
Place the almonds pine nuts garlic parsley coriander mastiha powder and 1 tablespoon olive oil in a food processor and blend until smooth.
Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the onion and sauté until soft for about 5 minutes. Add the paprika cayenne tomatoes and tomato paste. Add the almond mixture and enough of the reserved mussel cooking liquid to create a very thick sauce. Season with salt to taste.
Arrange the mussels on a serving platter and spoon a little of the sauce into each shell. Serve immediately.

€23,95

€12,60

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