Ingredients (serves 2)
- 1 kilogram of mussels
- 200 g feta cheese, cubed
- 1 fresh red pepper, sliced into strips
- 1 tablespoon chopped parsley
- 100 ml olive oil
- 12 threads saffron, dissolved in three tablespoons of hot water
- 1 cup white wine
Wash and clean the mussels thoroughly. In a pan add the olive oil and saute the red pepper strips for a couple of minutes.Add the mussels and pour in the wine. Mix through, turn up the heat and put the lid on. Cook, shaking the pan every now and again until all the mussels have opened and are cooked. Add the saffron and the cubed feta cheese and stir well.
Spoon into serving bowls with the juices, sprinkle with parsley and serve with rustic bread.
* This is a Lefteris Lazarou recipe from the Greek masterchef.