Steamed Mediterranean Mussels with Cinnamon Basil Ouzo and Feta Cheese
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), sliced|
|Aleppo pepper||1 Pinch|
|Tomato||1 Medium, peeled, seeded, and chopped|
|Ouzo||1⁄2 Cup (8 tbs)|
|Clam broth||2 Cup (32 tbs)|
|Cinnamon basil||2 Tablespoon, chopped (Use Fresh)|
|Mussels||90 , scrubbed and debearded|
|Grated lemon zest||1 Teaspoon|
|Diced feta cheese||1⁄2 Cup (8 tbs)|
|Coarse salt||To Taste|
|Freshly ground pepper||To Taste|
|Extra virgin olive oil||2 Tablespoon|
1. Preheat the broiler.
2. Heat the olive oil in a saute pan (or use large shallow pan) over medium-high heat. Add the garlic and cook for about 2 minutes, or just until fragrant. Add the Aleppo pepper, stirring to blend. Stir in the tomato and cook for 1 minute. Remove from the heat and add the ouzo. Using a long kitchen match, carefully ignite the alcohol and then let the flames subside. Return to medium-high heat and cook for 2 minutes. Add the broth and 1/4 of the basil along with the mussels, cover, and steam for 4 to 5 minutes, shaking the pan from time to time to allow the mussels to cook evenly. When all of the mussels have opened, transfer them to a large, flat, ovenproof serving dish, placing them top shell toward the outside, in a concentric circle. Discard any mussels that have not opened.
3. Add the lemon zest and half of the feta to the sauce. Season with salt and pepper and add the remaining basil. Spoon the sauce over the mussels. Sprinkle the mussel meat with the remaining feta. Drizzle olive oil over all and broil for 2 minutes, or just until the cheese has softened. Serve immediately.