Mussel – Saganaki

Ingredients for 2 servings:

• 200 g feta cheese (real sheep/goat feta)
• 100 g mussels (fresh or frozen) – without shells
• 3 tomatoes, ripe, fruity
• 1 small chili pepper(s), fresh, more if desired
• some sprigs of oregano, fresh, chopped or
• 1 tsp, dried oregano
• some olive oil
• salt and pepper
• Bread(s), fresh, as desired

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Mussels in tomato and feta sauce

Ideal as a summer barbecue side dish: pre-cook the mussels in water for about 5 minutes, thinly slice the tomatoes, roughly crumble the feta, and finely slice the chili peppers (removing the seeds if necessary). Brush a small casserole dish (for oven or microwave cooking) or a lidded aluminum dish (for grilling) with olive oil. Layer the ingredients in the dish: tomatoes on the bottom, then mussels, then feta. Season with a little salt, pepper, oregano, and a little chili, and drizzle with a little olive oil. Repeat the layers until the dish is well filled, up to 1.5 cm below the rim. Cook in an oven preheated to about 180°C for about 30 minutes, in a microwave at 600W for about 10 minutes, or on the grill for about 30 minutes. The tomatoes should be reduced and the feta cheese should be melted; let it set longer if necessary. Then stir with a spoon and mix thoroughly, crushing the tomatoes. Serve the “cream” warm with fresh bread. The cream is an ideal accompaniment to grilled dishes and, if there’s any leftover, can also be used cold as a spread.