Lesbian Retsina Mussels with Roasted Vegetables
Retsina mussels are a classic Greek dish that is perfect for a summer meal. The combination of the tangy wine, fresh herbs, and plump mussels is irresistible. This recipe is a bit of a twist on the traditional dish, as we've added roasted vegetables for extra flavor and color. The result is a dish that is both satisfying and delicious.
The history of retsina mussels is a long and winding one. The dish is thought to have originated in Greece in the 19th century, when winemakers began adding pine resin to their wines to prevent them from spoiling. The resin gave the wine a unique flavor, which was eventually adopted by cooks who began using it to flavor their dishes. Today, retsina mussels are a popular dish all over Greece, and they can be found on the menus of many restaurants. The addition of roasted vegetables to this recipe is a modern twist on the classic dish, and it adds a delicious extra layer of flavor. This recipe would be the right one for us in our travel to find the best Greek dish of all time.
Lesbian Retsina Mussels with Roasted Vegetables Lesbian Retsina Mussels with Roasted Vegetables Lesbian Retsina Mussels with Roasted Vegetables Lesbian Retsina Mussels with Roasted Vegetables
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 pound mussels, scrubbed and debearded
  • 1/2 cup retsina wine
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1/2 cup chopped bell pepper
  • 1/4 cup chopped fresh parsley
  • 1/4 cup olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, combine the mussels, retsina wine, onion, celery, carrots, bell pepper, parsley, olive oil, salt, and pepper. Toss to coat.
  3. Spread the mussels and vegetables on a baking sheet.
  4. Roast for 15-20 minutes, or until the mussels are cooked through.
  5. Serve immediately.
Why It Works
  • A little goes a long way: Reheating seafood can be tricky but it’s not an issue here; indeed, once made, the dish actually improves in flavor a bit as it sits. What’s more, unlike most seafood stews, this dish is better at room temperature, making it a good candidate for a potluck, picnic, and the like. If you’re into meal prep, this is a great one for building ahead.
  • Not just for summer: In Greece, retsina is often served chilled in the summer, but we found we like it even more when served warm, almost like a mulled wine. This makes the dish a good cold-weather option, too.
  • A little goes a long way: Reheating seafood can be tricky but it’s not an issue here; indeed, once made, the dish actually improves in flavor a bit as it sits. What’s more, unlike most seafood stews, this dish is better at room temperature, making it a good candidate for a potluck, picnic, and the like. If you’re into meal prep, this is a great one for building ahead.