Mussels are one of the most loved seafood meze in Greek cuisine. Simple, affordable and full of flavor, they appear on tables all year round, but especially in summer when seafood becomes part of everyday life near the sea.

In Greece, mussels are cooked in many different ways. You will find them steamed with wine and lemon, cooked saganaki with tomato and feta, fried until crispy, or added to rice dishes.

They are also very popular during fasting periods, particularly during Lent before Easter, since shellfish are widely enjoyed as a satisfying seafood option.Steamed mussels are perhaps the most effortless version. The flavors are clean, bright and very Mediterranean, olive oil, garlic, wine and lemon creating a light broth that turns this dish into the perfect sharing meze. A bowl placed in the center of the table, bread on the side, good conversation, this is exactly how they are meant to be enjoyed.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

1 kg fresh mussels, cleaned and debearded

3 tbsp olive oil

3 garlic cloves, finely sliced

1 small onion or 2 shallots, finely chopped

120 ml dry white wine

Juice of 1 lemon

A small handful parsley, chopped

Freshly ground black pepper

Optional, pinch chili flakes

Bread for serving

Directions

Heat olive oil in a wide pot over medium heat.

Add onion and cook until soft and translucent. Add garlic and cook briefly, about 30 seconds.

Pour in the white wine and let it simmer for one minute.

Add the mussels, cover the pot and cook 4 to 5 minutes, shaking the pot once or twice, until they open.

Remove from heat. Add lemon juice, parsley, black pepper and chili flakes if using.

Shake the pot gently to coat everything in the broth. Discard any mussels that stay closed.

Serve immediately with toasted bread.

Do not over-reduce the broth. The broth is the experience. That is the engagement moment, dipping bread.