TOMATO & RAKI MUSSELS
2 Servings as a main, or up to 4 as a starter. Ready in 30 minutes.
Tomato & Raki Mussels, topped with feta and dill
Fresh mussels are such a treat! I absolutely love tucking into these and I’ll admit, these mussels may be a bit more saucy than other recipes out there but I just love soaking up all the sauce with a good chunk of bread or, when I’ve got a little more time to make them, beautifully crisp roast potatoes.
INGREDIENTS
1 kg Fresh mussels
1x Onion, finely chopped
3x Garlic cloves, chopped
1 Tablespoon oregano
3x Bay leaves
4 Tablespoons raki
1x tin (400g) chopped tomatoes
400ml water
Olive oil
Salt & Pepper
For Serving:
A little feta, crumbled
Fresh dill
Lemon wedges
Fresh mussels with tomato & raki sauce
METHOD
Beard & clean the mussels. Discard any broken ones or ones where the shell doesn’t close after tapping.
Heat a little oil in a large saucepan and fry the onion until soft.
Add the garlic and fry for a minute or so to soften.
Add the tomatoes, water, bay, oregano & raki and simmer on a low heat for 10 minutes.
Tip the mussels into the pan, cover with a lid and steam on a low heat for 5+ minutes until the mussels have opened.
Serve in their cooking juice as soon as they are ready and garnish with some fresh dill, lemon wedges & a little crumbled feta.
Fresh mussels with tomato & raki sauce