1 kg Mussels (fresh if
-possible!), removed from
-the shells
200 g Feta cheese
Green chilli (to taste,
-naturally...)
1 lg Tomato
Parsley
Oregano
Salt 'n' pepper
Olive oil
Water
For those of you that like mussels (and for those of you that don't, shame
on you!) here's a Greek recipe, found widely in Northern Greece, but not in
Southern Greece or on the islands, which are the most common holiday
destinations - so don't expect to find it if you go to Southern Greece on
holiday...
THE MESSY BIT: Wash the mussels individually (don't forget behind the
ears!!), making sure no pieces of shell are still attached, and no sand is
left in the flesh. Also remove the tiny thread you sometimes find in them -
it is reported to be irritating to the stomach if ingested.
THE GOOD BIT: When the mussels are thoroughly washed and checked, put them
in a pan and add just enough water to cover them. Bring to the boil, and
boil for about five minutes. Then add three tablespoonfuls of olive oil,
and the chilli chopped into ringlets, as well as a handful of
not-too-finely chopped parsley. Grate the tomato, with or without the skin,
it is up to you, and add. Add the salt and pepper (not too much salt, the
mussels have their own). Boil for another fifteen minutes (but not longer -
the mussels will toughen up if boiled too long - they're funny that way!).
About three minutes before taking the pan off the heat, add the feta broken
up into small pieces and stir. Add the oregano just before you remove the
pan from the heat.
THE GREATEST BIT: Taste it... (8v)))
This dish is very quick to make, the only hassle being making sure the
mussels are thoroughly clean, of course. It can be reheated over a careful
heat (too much heat will make the feta cheese in it stick to the bottom of
the pan and burn) or in a microwave, without the flavour losing anything.
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