Culinary Recipes

By Louloudia Alexiadou, chef of the hotel and restaurant Akrogiali, Olympiada


  • 1 small bag of fresh, scrubbed, de-bearded mussels
  • 1 ripe tomato cut in thin slices
  • 1 green pepper
  • 1 red pepper
  • some slices and slivers of lemon
  • 1 handful chopped parsley
  • 1 tea cup olive oil
  • a little lemon juice
  • a little mustard
  • feta cheese crumbled
  • oregano
  • a little chili pepper (optional)


  • Wash well the mussels and remove their beard.
  • Put in a frying pan the oil, the tomato, peppers, lemon, and let them soften. Add the mussels, lemon juice and if needed add some salt. Raise the heat and boil for 5 minutes. When removed from the heat, add parsley and oregano.
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