MEDITERRANEAN MUSSELS | SA Garden and Home
RECIPES AND STYLING LYN WOODWARD PHOTOGRAPHS CHRISTOPH HOFFMANN

Light and fresh, these Mediterranean-style seafood dishes are big on flavour and easy to make. You’ll find this recipe for Mediterranean mussels in our January issue and download the free shopping list here.

(Serves 4–6)

INGREDIENTS

30ml olive oil

2 cloves garlic

2 bay leaves

2 stems fresh oregano

125ml dry white wine

1kg mussels in shells, cleaned

1 x 410g tinned chopped tomatoes

100g Kalamata olives

150g feta cheese, cubed

milled black pepper, to taste

30ml fresh basil leaves, torn

TO SERVE

lemon wedges and crusty bread or garlic bread

ALSO TRY: HARISSA MUSSELS

METHOD

1. Heat the oil in a wide pan over a low heat and fry the garlic for 2 minutes.

2. Increase the heat and add the bay leaves, oregano and white wine. Cook uncovered for 2 minutes.

3. Add the mussels and tinned tomatoes and cook, covered, for 3 more minutes.

4. Stir in the remaining ingredients and cook for another minute. Discard any mussels that haven’t opened.

5. Serve with lemon wedges and crusty or garlic bread.

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