Greek mussels
Cuisine: Greek
Author: Maria Kalenska
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins


Ingredients
  • 1,5 kg large mussels in shells
  • 5 tbsp olive oil
  • 2 bell peppers, peeled and cut into half rings
  • 2 tomatoes, cut into quarters
  • 2 cloves of garlic, peeled and finely chopped
  • 2 tbsp mild mustard
  • ¼ chilli, finely chopped
  • 200 g feta
  • 1 bunch of parsley, finely chopped
Cooking method
  1. If the mussels are just collected and not cleaned yet for cooking, then remove any gnarls and rip away the ‘beard’ (water plant).
  2. Heat oil in a large frying pan or cauldron. Sauté bell peppers and tomatoes until tender.
  3. Add garlic, chili, and mustard. When a rich spicy smell appears, add the mussels, cover and leave over medium heat.
  4. When the mussel shells open, stir. Finally, add parsley and feta to the mussels, crumbling it with your hands. Stir again, the cheese should melt, and remove from heat. Serve hot.
My tips and tricks
The easiest way to clean the mussels is with a metal sponge under running water. The size of the mussel shell does not always indicate its fleshiness. Mussels that did not open during cooking were most likely not fresh. Discard them.

Maria Kalenska Gastronomy Blog | http://www.myodessacuisine.com/recipes/greek-mussels/