Ouzo, a Greek liqueur usually served as an aperitif, has a slight liquorice flavour that adds a delicious kick to the mussels. To debeard a mussel hold onto the dark threads bit that protrudes from one side of the shell with your thumb and index finger. Pull it, wiggling it back and forth, until it comes out of the shell. Discard the beard. Yield is 4 servings.
ingredients
directions
Heat the olive oil in a large pot over medium heat.
Add the shallots, celery and carrots and saute for 4 minutes or until vegetables just start to soften.
Add the garlic and continue to cook for 1 minute longer.
Deglaze the pot with white wine, add some salt and pepper to taste and stir in the saffron mixture.
Add the thyme sprigs and the mussels.
Cover the pot and cook for about 5 to 6 minutes or until the mussels have opened completely.
Stir the mussels, add the ouzo and continue cooking for 1 minute longer.
Sprinkle the mussels with the chopped fresh chervil and chopped fresh thyme.
Serve mussels with lots of fresh bread for soaking up the broth.