Tomatoes, mussels and feta
Here's a delicious Greek dish in which the robust flavours of sweet mussels and tangy tomatoes are nicely rounded out with salty feta. The recipe is from a new book by Joanne Weir, From Tapas to Mezze (Ten Speed Press, $54.95), which includes more than 20 recipes that combine cheese with other ingredients to make tasty morsels. When I made this recipe, I steamed open the mussels in a separate pan, pulled them out of their shells, then added the mussels and their juices to the tomato stew. You could use prawns instead of mussels.
|¼ cup||Extra virgin olive oil|
|½ cup||Onion, finely chopped|
|4||Tomatoes, large, peled, seeded and coarsely chopped|
|1 cup||Dry white wine|
|1 pinch||Chilli flakes|
|¼ tsp||Dried oregano|
|1 tsp||Wine vinegar|
|1 kg||Mussels, scrubbed and beards removed|
|150 g||Feta, firm|
|1 to taste||Salt and freshly ground black pepper|
|1 to garnish||Fresh parsley|
- Heat the oil in a large frying pan over a medium heat and cook the onion, stirring occasionally, for 7 minutes. Raise the heat and add the tomatoes, wine, oregano, chilli and vinegar. Bring to the boil, then lower the heat and simmer for 20 minutes.
- Add the mussels and cover the pan. As the mussels open, lift them from the pan and remove from their shells. Return the mussels to the pan, add the feta, stir and simmer for half a minute. Season with salt and pepper. Pour the mussels onto a platter and garnish with parsley. Serve hot or cool with plenty of bread to mop up the juices.