- 1-2 lb of Mussels
- 2 oz Ouzo Liqueur
- 6-8 cherry or grape tomatoes (halved)
- 1 tablespoon Chopped Garlic
- 2 tablespoon minced red onion
- 2 Tablespoon Chives sliced fine
- 1 tablespoon Fresh dill
- 1/2 Cup heavy Cream
- 1 lemon
- Olive oil
- Salt and pepper
Heat two tablespoonS of olive oil in a pan. Make sure you have a cover for the pan, it's needed for the next step.
Add the onion and garlic and cook until translucent, then add the tomatoes.
Add the mussels and season with salt and pepper. Cover the pan with the lid and stir occasionally.
Cook for 2-3 minutes.
The steam will cook the mussels and they will open up.
Flambé with Ouzo always away from open flames.
Cook for 1 minute.
Add the cream and squeeze a little lemon.
Add the dill and 1 tablespoon of chives, than sprinkle the Parmesan cheese.
Cook for another 1-2 minutes
Transfer into a bowl the pour the broth over the mussels, sprinkle with remaining chives and serve.