80 mussels, scrubbed and debearded
MAIN INGREDIENTS 8 PORTIONS
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1 cup Mastiha liqueur
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1 cup water
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¾ cup blanched almonds
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½ cup pine nuts
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4 garlic cloves, chopped
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½ cup chopped flat-leaf parsley
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¼ cup fresh chopped coriander
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½ tsp. Mastiha powder
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3 Tbsp. extra virgin olive oil
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1 large onion, very finely chopped
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2 tsp. paprika
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½ - 1 tsp. cayenne pepper
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1 ½ cups chopped plum tomatoes, with their juices
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2 tsp. tomato paste
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Salt
PREPARATION
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Place the mussels in a large pot along with the Mastiha liqueur and the water. Cover and bring to a boil over high heat. Steam for 6-7 minutes, until the mussels open, discarding any that don’t. Transfer the mussels to a bowl, strain the pot juices, and set aside.
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Place the almonds, pine nuts, garlic, parsley, coriander, Mastiha powder and 1 tablespoon olive oil in a food processor and purée to a paste.
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Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium heat, and sauté the onion until wilted, about 5 minutes. Add the paprika, cayenne, tomatoes and tomato paste. Add the nut mixture and enough of the pot juices from the mussels to make a very thick sauce. Add salt to taste.
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Arrange the mussels on a serving platter and spoon a little of the sauce into each of them. Serve immediately.
