Mussels skordalia - delicious. magazine

Name: Mussels skordalia - delicious. magazine
Ingredients: 160ml dry white wine; 1.6kg British mussels, scrubbed, beards/threads removed – see p38 (discard any that don’t close when tapped on the work surface); 15-20g fresh dill, chopped; For the skordalia; 135g floury potatoes (such as maris piper); 3 garlic cloves, peeled; ½ tsp fine sea salt; 30g blanched almonds; 100ml olive oil; Juice ½ lemon; You’ll also need…; Food processor

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Hot mussels with a Greek potato, olive oil and garlic sauce called skordalia...Rick Stein whips up this incredible Greek dish – Mussels skordalia.

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Ingredients

160ml dry white wine
1.6kg British mussels, scrubbed, beards/threads removed – see p38 (discard any that don’t close when tapped on the work surface)
15-20g fresh dill, chopped
For the skordalia
135g floury potatoes (such as maris piper)
3 garlic cloves, peeled
½ tsp fine sea salt
30g blanched almonds
100ml olive oil
Juice ½ lemon
You’ll also need…
Food processor