MUSSELS WITH BLACK-EYED PEAS, LEMON, AND GARLIC
A SEAFOOD DISH THAT MARRIES FRESH MUSSELS WITH HEARTY BLACK-EYED PEAS IN A LIGHT LEMON SAUCE. FRESH FENNEL FRONDS, DILL, AND MUSTARD ADD AROMATIC DEPTH, WHILE THE WINE PROVIDES AN ELEGANT TOUCH. A DISH THAT COMES TOGETHER QUICKLY YET IMPRESSES.
INGREDIENTS
- 500 g fresh mussels
- 200 g black-eyed peas
- 2 medium green peppers, finely chopped
- 3 cloves garlic, sliced
- 3 tbsp fennel fronds, finely chopped
- 1 tbsp dill, finely chopped
- 1 spring onion, finely chopped
- 1 tbsp mild mustard
- 50 g white wine
- 100 g water
- 3/4 tsp flour
- 2 lemons
- 40 g olive oil
- Freshly ground black pepper
- Salt
INSTRUCTIONS
Boil the black-eyed peas in water for about 20 minutes or until tender, then drain. Meanwhile, clean the mussels thoroughly by scrubbing the shells and removing the beards.
In a large pot, heat the olive oil and saute the peppers with the garlic slices for one minute. Add the wine and mustard, stirring well so the mustard dissolves into the liquid. Add the cooked beans, season with salt and pepper, and stir.
In a small bowl, dissolve the flour in the water and add it to the pot along with the mussels. Cover and cook for 2 minutes until the mussels open. Squeeze the juice of one or two lemons, pour it in along with the dill and fennel fronds, stir gently, and remove from the heat immediately. Serve with extra lemon wedges on the side.
Eva Monochari
Funky Cook
Wine Pairing
The freshness of the sea in this dish is beautifully highlighted by crisp wines with vibrant acidity. We recommend Strofilia Classy White 2025 - Strofilia, a white wine from Μαλαγουζιά, Sauvignon Blanc, Μοσχοφίλερο with exceptional character and a perfect match. Alternatively, East West Robola Assyrtiko 2020 - Domaine Vourvoukeli offers a different but equally enjoyable tasting experience. Finally, Vaptistis White 2024 - Vaptistis Winery is an accessible and noteworthy choice. Serve the white wines chilled at 8-10°C for maximum freshness and aromatic expression.
