Mussels in Metaxa sauce topped with feta cheese

Ingredients for 4 servings:

• 1 ½ kg mussels in the shell or 500 g mussels, shelled
• 2 red bell peppers
• 2 onions, red
• 250 ml dry white wine
• 200 ml Metaxa 5 stars
• 4 tbsp ajvar
• 200 g sour cream
• salt and pepper
• olive oil
• 200 g tomato paste
• 200 g feta cheese

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Cook the mussels in their shells in boiling salted water for 5 minutes. In the meantime, dice the bell peppers and onions. Remove the mussels. Sauté the bell peppers and onions in olive oil in a deep pan or saucepan, then deglaze with the white wine. Briefly puree everything. Add the ajvar, tomato paste, sour cream, Metaxa, and mussels, stir, and simmer briefly. Divide everything between ovenproof dishes or place in a casserole dish. Sprinkle with feta cheese. Bake in a preheated oven at 220°C (top/bottom heat) for about 15 minutes. Serve with white bread. You could also use shrimp instead of the mussels, for example.