Servings: 4 · Prep Time: 15 mins · Cooking Time: 8 mins
Total Time: 23 mins
Salads & Starters
We love mussels, especially when they are caught in the UK and we love jazzing them up. This recipe is full of flavour yet so quick to prepare.
- Mussels (1.5kg)
- Bell Pepper
- Garlic (2 cloves)
- Olive Oil (4 tbsp)
- Cherry Tomatoes (10 slice in half)
- White Wine (splash)
- Parsley (small bunch chopped)
- Feta Cheese (100g)
Prepare the mussels. Clean and remove the beard. Tap any open mussels and discard any that do not close, they are dead and should not be eaten.
Place the pepper, shallot/onion, and garlic into a blender and blend until finely chopped.
Heat a large pot (with a lid) over a medium heat, add the olive oil, then pour in the vegetable mixture. Cook for 2 minutes, stirring constantly.
Add the halved cherry tomatoes and the mussels to the pot, pour in a splash of white wine or water, cover with the lid and cook at a high heat for 8 minutes. Shake the pan to mix the mussels every 2 minutes.
Remove the lid, making sure all the mussels are open (discard any that have remained closed). Sprinkle with the crushed feta and chopped parsley, and serve.