Chef Akis Greek Steamed Mussels

by Samantha Bacchus McLeod

Enjoy this Greek steamed mussels right here in Vancouver. Mediterranean-style steamed mussels taken from the diary of Greece’s Chef Akis.

Read the recipe, watch the video, create the dish in your own kitchen…and let us plan a trip to Greece!

It’s time to eat clean again after the indulgences of the holidays, and why not mussels grown right her in British Columbia? Mussels from Vancouver Island are sent over to the mainland daily. Head on down to Granville Island Market, or Fanny Bay Oysters for the freshest shellfish available.

Chef Akis Petretzikis is well known for his ease in combining simple, everyday ingredients to prepare super delicious recipes that are quick and inexpensive; Akis is also a distinguished chef that has both the knowledge and the ability to create unique recipes, inspired as much from domestic as well as international gastronomical culture.”

Although, to be honest, eating in Greece in the summer time is actually quite healthy. The Mediterranean diet is so good for our health. Greece has an abundance of fresh seafood, fruits and vegetables and oodles of pure olive oil. And healthy feta, and so much more.

One of my favourite summer dish in Greece is the Greek-style mussels risotto, which is more like a paella, oh it is so fresh and delicious that I always order it at most meals.

Greek culture has a heartwarming inclusivity in its exclusivity. There is pride in its humbleness, there is content in just being a Greek.

Enjoy this Greek Steamed Mussels recipe.

Greek steamed Mussels

Greek Steamed Mussels

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


1 celery stalk

1 leek

2 carrots

1 onion

1 red chili pepper

1 teaspoon granulated sugar

1 star anise

500 g mussels, cleaned

salt and pepper to taste

150 g white wine

1 teaspoon corn starch

2 tablespoon water


Chop the celery, leek and carrots into small cubes.

Finely chop the onion and chilli pepper.

Transfer all of the vegetables to a pot and place over high heat.

Add the olive oil, sugar and star anise. Sauté for 5-8 minutes, until the vegetables caramelise nicely.

Add the mussels, salt, pepper, wine and corn starch (diluted in two tablespoons water).

Cover the pot with lid and simmer over low heat for 2-3 minutes until the mussels open.
ATTENTION: Discard any mussels that do not open on their own.

To serve, finely chop ¼ bunch coriander, ¼ bunch parsley, small red chili pepper, finely chopped. 1 medium lime, cut into wedges. Arrange in a serving bowl.

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