Mussels Greek style

Ingredients for 2 servings:

• 1 kg mussel(s), fresh
• 1 onion(s)
• 3 cloves garlic
• olive oil
• 400 g fresh tomatoes or 1 can of tomatoes
• 200 g feta cheese
• 1 sprig of rosemary
• Thyme
• marjoram
• salt and pepper
• chili salt
• 1 tbsp, heaped tomato paste
• ¼ liter vegetable broth

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

First, wash the mussels thoroughly, place them in a sieve to drain, and discard any that may have opened. Peel the onion and dice them finely. Peel the garlic cloves and finely chop them. Briefly fry these two ingredients in a little hot olive oil in a large pot, taking care that neither of them turns brown. Then add the quartered fresh tomatoes (or a can of diced tomatoes) and sauté them as well. Season with salt, pepper, and fresh herbs such as rosemary, marjoram, and thyme. Then add a good 1/4 liter of vegetable stock (fresh or cubed) and simmer gently with the lid on for about 10 minutes. Then add 1 tablespoon of tomato paste and a pinch of chili salt, stir, and season to taste. The main work is done. Now add the washed, drained mussels to the stock and cook for about 10 to 15 minutes. When the shells open, the mussels are cooked. Meanwhile, dice the feta cheese. Serve the cooked mussels with a little of the broth on plates or in a large bowl, top with the feta cubes, and fold them in. Serve with baguette, which is also delicious with herb butter. I had this mussel dish in Corfu and loved it.