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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Brighten your table with fresh, vibrant flavours inspired by a Mediterranean taverna. <br /><br /><i>This is an edited extract from Opa! Recipes Inspired by Greek Tavernas by Helena Moursellas and Vikki Moursellas (Smith Street Books RRP$59.99)</i>
1 Heat the olive oil in a large ovenproof saucepan over medium heat and fry the onion, red capsicum and garlic for 8–10 minutes, until softened. Add the oregano and tomato paste and cook for a further 2 minutes, or until caramelised. Stir in the wine and allow the wine to reduce by half. Add the cherry tomatoes and ¹⁄³ cup water and simmer for 15 minutes, or until the liquid has thickened.
2 Preheat the oven grill to 250°C.
3 Increase the stovetop heat to medium–high. Arrange the mussels in the pan over the sauce, then cover with a lid and cook, shaking the pan constantly, for 10–12 minutes, until the mussels have opened. Discard any mussels that don’t open; these are not safe to eat.
4 Remove the lid from the saucepan. Crumble the feta over the mussels, then place the pan in the hot oven for 5–8 minutes, until the feta is lightly golden. Drizzle with a little extra olive oil and serve with lemon wedges.
Serve with charred bread.
Feel free to use prawns (shrimp) instead of mussels here; simply cook them for 10–12 minutes.
The tomato-based sauce can be made the day before and reheated just before the mussels go in. The mussels need to be added fresh on the day of serving.
Calories 330 cal
Kilojoules 1390 kJ
Total fat 15 g
Saturated fat 3.7 g
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