← Nouns Cooking · Greek

Ingredients

• 1.5 kg Mussels, scrubbed and debearded
• 4 tbsp Olive oil
• 1 Red onion, finely chopped
• 1 green pepper, diced
• 2 cloves Garlic, sliced
• 250 g Cherry tomatoes, halved
• 150 ml dry white wine
• ½ tsp Chilli flakes
• 100 g Feta, crumbled
• 1 handful Parsley, chopped
• 1 lemon, in wedges
• Black pepper

Method

1. Check the mussels: throw away any with cracked shells, and any open ones that do not close when tapped firmly on the counter.
2. Heat the oil in a wide pan with a lid over medium heat. Cook the onion and pepper for 5 min until soft, then add the garlic and chilli for 30 seconds.
3. Add the tomatoes and cook for 2 min until they start to soften. Turn the heat up to high, tip in the mussels and pour over the wine.
4. Cover tightly and steam for 4–5 min, shaking the pan now and then, until the shells have opened. Throw away any that stay shut.
5. Scatter over the feta, cover again for 1 minute so it softens, then finish with parsley, black pepper and lemon. Serve straight from the pan with bread.

Tips

• Contains shellfish. Cook mussels the day you buy them and keep them cold and uncovered until then.
• The broth is salty from the mussels and feta, so taste before adding any salt.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Real Greek Recipes