New Zealand Greenshell Mussels with tomato and feta sauce

Details

Serves: 4

Method

Based on the Greek dish - Mussels Saganaki.


Scrub your mussels in cold running water and de-beard them. 


Heat the butter and oil in a heavy based, deep frypan. Add the onion, garlic and peppers and cook gently until the onions are soft - about 10 mins.


Add the chicken stock, lemon juice, tomatoes, chilli, oregano and ground black pepper. Bring to the boil then turn down to a simmer for 15 minutes. Turn back up again to boil and add your mussels. Place a lid on the pan, turn down to medium and cook for a few minutes until the mussels open.


Remove the mussels from the sauce using tongs, discard any unopened ones, set aside to cook a little.
Add the crumbled feta to the sauce and stir through, cook for another couple of minutes, then remove from the heat.


Remove the mussels from the shells and stir through the sauce. Leave a few in their shells for decoration if you like.


Serve in bowls with a sprinkle of the parsley, olives and lemon zest and some ciabatta.

About the Chef

Passionate about New Zealand food and wine, especially our seafood, Sheryl is a home cook inspiring many through her delicious dishes and stunning photography that she shares on her blog The Huia Tree www.thehuiatree.com 

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New Zealand Greenshell Mussels with tomato and feta saucehttp://http://www.nurturedseafood.com/userfiles/BannerImages/Recipe_281_thb.jpgNew Zealand Greenshell Mussels with tomato and feta sauceServes 4