Greek-style mussels with capsicum
Serves 4
   2 tablespoons olive oil
   1 scant tablespoon flour
   ½ cup (125ml) white wine
   1 green capsicum, cut into 1cm rings
   1-2 hot red chillies, minced
   1 teaspoon rigani *
   Salt, to taste
   750g mussels, cleaned and debearded
   130g feta, crumbled
   Crusty bread, to serve

Heat the olive oil in a large frying pan, add the flour and stir until lightly browned.
   Add the wine, capsicum, chilli, rigani, salt and 1 cup (250ml) hot water and simmer for about 5 minutes until the capsicum wilts.
   Add the mussels, cover and steam in the sauce for a couple of minutes.
   Stir in the feta, then cover and continue to steam until all the mussels have opened and the feta begins to melt.
   Serve with crusty bread to soak up the delicious juices.
   To drink: Try a really lean crisp wine like Riesling or an Italian-style Pinot Grigio.

Note: Rigani is dried Greek oregano, available in some delis. You could substitute dried oregano.

Recipe from: “Just Add Spice”. By Lyndey Milan and Ian Hemphill. Published by Lantern.
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