Greek mussel pan

Ingredients for 4 servings:

• 2 onions, diced
• olive oil
• 500 g mussel meat, frozen
• 200 ml white wine
• 5 tomatoes, diced
• 5 garlic cloves
• 1 small chili pepper(s)
• 800 ml vegetable stock
• 2 tbsp cornstarch
• 1 bottle of Cremefine
• 300 g feta cheese
• Salt
• Pepper (lemon pepper)
• Paprika powder, hot
• garlic powder
• possibly spice mix, (Vegeta)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

with garlic and feta cheese

Brown the onions in a pan with oil. Add the thawed mussels and fry briefly. Deglaze with the white wine and simmer briefly. Now add the diced tomatoes, press or finely chop the garlic, and finely chop the chili pepper. Add it to the pan. Mix the vegetable stock with the cornstarch and pour it into the mussel pan along with the Cremefine. Bring to a boil and simmer on low heat for 10 minutes. Finally, finely crumble the feta and add it. Melt the cheese and season with salt, lemon pepper, paprika, garlic powder, and Vegeta, if desired.