INGREDIENTS

INSTRUCTIONS

For those of you that like mussels (and for those of you that don't,
shame on you!) here's a Greek recipe, found widely in Northern  Greece,
but not in Southern Greece or on the islands, which are the  most
common holiday destinations - so don't expect to find it if you  go to
Southern Greece on holiday...  THE MESSY BIT: Wash the mussels
individually (don't forget behind the  ears!!), making sure no pieces
of shell are still attached, and no  sand is left in the flesh. Also
remove the tiny thread you sometimes  find in them - it is reported to
be irritating to the stomach if  ingested.  THE GOOD BIT: When the
mussels are thoroughly washed and checked, put  them in a pan and add
just enough water to cover them. Bring to the  boil, and boil for about
five minutes. Then add three tablespoonfuls  of olive oil, and the
chilli chopped into ringlets, as well as a  handful of not-too-finely
chopped parsley. Grate the tomato, with or  without the skin, it is up
to you, and add. Add the salt and pepper  (not too much salt, the
mussels have their own). Boil for another  fifteen minutes (but not
longer - the mussels will toughen up if  boiled too long - they're
funny that way!). About three minutes  before taking the pan off the
heat, add the feta broken up into small  pieces and stir. Add the
oregano just before you remove the pan from  the heat.  THE GREATEST
BIT: Taste it... (8v)))  This dish is very quick to make, the only
hassle being making sure the  mussels are thoroughly clean, of course.
It can be reheated over a  careful heat (too much heat will make the
feta cheese in it stick to  the bottom of the pan and burn) or in a
microwave, without the  flavour losing anything. Posted to CHILE-HEADS
DIGEST V3 #186  From: Bryan Hollamby <hollamby@compulink.gr>  Date:
Fri, 13 Dec 1996 20:58:59 +0200 (EET)

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