80 mussels, scrubbed and debearded
80 mussels, scrubbed and debearded
1 cup Mastiha liqueur
1 cup water
¾ cup blanched almonds
½ cup pine nuts
4 garlic cloves, chopped
½ cup chopped flat-leaf parsley
¼ cup fresh chopped coriander
½ tsp. Mastiha powder
3 Tbsp. extra virgin olive oil
1 large onion, very finely chopped
2 tsp. paprika
½ - 1 tsp. cayenne pepper
1 ½ cups chopped plum tomatoes, with their juices
2 tsp. tomato paste
Salt
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.
Place the almonds, pine nuts, garlic, parsley, coriander, Mastiha powder and 1 tablespoon olive oil in a food processor and purée to a paste.
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.
Arrange the mussels on a serving platter and spoon a little of the sauce into each of them. Serve immediately.