MUSSEL SAGANAKI WITH FETA CHEESE

Ingredients:

1 onion, finely chopped
2 garlic cloves
2 hot peppers
250g PAPATHANASIOU feta cheese (PDO)
salt, pepper
oregano
Mint or basil for the garnish

Execution:

Pour the oil in the pan and sauté the garlic, onion and peppers. Add the tomato pulp and a teaspoon of tomato paste, and let it boil until the liquids evaporate and the sauce is thick. Throw in the mussels, season with salt, pepper and oregano and leave it over high heat for only 3 minutes. Remove from the heat, crumble some feta cheese on top and garnish with two sprigs of mint or basil and serve.

NOTE: You can use shucked mussels or mussels in the shell (after having scrubbed them and checked to see if they are suitable), as well as prawns.