INGREDIENTS

INSTRUCTIONS

Mussels are eaten regularly in Thessalonica, Kavalla, and all over
northern Greece. They are sold shucked, in small airtight plastic  bags
filled with seawater. The packaging and expiration dates--no  more than
two days later--are stamped on the packet. As in Athens, we  rarely
find mussels in the fish markets, so each time I travel to the  north I
always eat a lot of the local specialties: mussels dipped in  batter
and fried, cooked with rice, or this way in white wine, which  I enjoy
enormously. At home, I usually cook imported frozen mussels  or make
this dish with shrimp. If you are not particularly fond of  feta
cheese, omit it and add more lemon juice. This recipes also  makes a
good appetizer, served in smaller portions.  In a deep, heavy skillet,
heat the olive oil and saute' the scallions  for 2 minutes. Add the
mussels or shrimps, and cook for 1 minute.  Pour in the wine, and when
it starts to boil, add the mustard, chili  pepper, half the parsley,
and the water or stock. Cook for about 3  minutes, then add the lemon
juice, feta cheese, and the rest of the  parsley. Do not stir, but
shake the pan to distribute the ingredients  evenly. Remove from the
heat, taste, and add salt if needed (usually  feta cheese is quite
salty). Let cool to just warm, and serve. It can  also be refrigerated
for 2 to 3 days. Serve at room temperature.  Serves 2-3.  From The
Foods of Greece by Aglaia Kremezi (Stewart, Tabori & Chang,  Inc.,
copyright 1993 by Aglaia Kremezi).  Converted by MC_Buster.  Recipe by:
Good Morning America  Converted by MM_Buster v2.0l.

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