Steamed mussels with smoked Cretan apaki
Neatly clean the mussels in cold water, remove their ‘’mustache’’ (and any dirt) and their shells.
In a shallow frying pan, with a bit of olive oil, sauté the apaki for 2 minutes or until golden and then remove it.
Next, in the same frying pan, add the white and spring onion and sweat them on medium heat, for 2-3 minutes.
Add the mussels, deglaze with lemon juice or wine if you want and let it evaporate. Cover lid and steam them for 3 minutes.
Add dill, juice and zest of half lemon and mix well.
Serve in a deep plate, with a bit more dill, apaki, raw olive oil and zest of lemon and optionally, a bit of chili bell pepper and spring onion!!