Mussels topped with skordalia (Greek garlic puree) – Food & Home Magazine
TO DRINK: Something crisp and flinty like Iona Sauvignon Blanc Ingredients - SKORDALIA - 2 slices soft white bread, soaked in - 60ml (¼ cup) milk for 2 minutes
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Ingredients
- SKORDALIA
- 2 slices soft white bread, soaked in
- 60ml (¼ cup) milk for 2 minutes
- 50g flaked almonds, toasted
- 2 garlic cloves, crushed
- 200ml extra virgin olive oil
- 400g mussels in half shells, cleaned
- lemon wedges, to serve
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