During fall/winter, when apples and mussels are in abundance…
Serves 2-4 people:
– 2 thinly sliced green onions
– 1 cup apple cider
– 32 cleaned mussels
– 1/3 cup Ya Mastiha Liqueur
– 1 cup heavy cream
– Coarse fresh pepper to taste
– Kosher salt to taste
– 1/4 cup minced fresh parsley leaves
In a large skillet, combine the onions, cider, and a 1/2 cup water. Bring to a boil over high heat. Add the mussels and cook them (covered) for 3-5 minutes. Using a slotted spoon, move the mussels to a heated serving dish, discarding any cracked or unopened ones. Cover them with a hot, damp dishcloth to keep them from drying out.
Add the Ya Mastiha Liqueur to the skillet and reduce the liquid to about a 1/2 cup. Add the cream, a little at a time, bringing the liquid to a boil after each addition. Reduce this liquid until it measures about 3/4 of a cup. Add the coarse ground pepper. Then salt it to taste. Drizzle the sauce over the mussels and then add the parsley.