- September 2018
- Serves 4
- Hands-on time 20 min, simmering time 15 min
”A made-in-heaven combo. Hot mussels with a Greek potato, olive oil and garlic sauce called skordalia.” – Rick Stein
Want more ways with this popular seafood? Pair them with pasta in this linguine, butter and parsley recipe.
- 24.9g (3.4g saturated)
- 7.1g (0.9g sugars)
A crisp white such as Greek assyrtiko is spot on, or a lemony French picpoul is nearly as good.
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