MEDITER­RANEAN MUS­SELS

South African Garden and Home - - Effortless Entertaining -

30ml olive oil

2 cloves gar­lic

2 bay leaves

2 stems fresh oregano

125ml dry white wine

1kg mus­sels in shells, cleaned

1 x 410g tinned chopped toma­toes 100g Kala­mata olives

150g feta cheese, cubed milled black pep­per, to taste

30ml fresh basil leaves, torn lemon wedges and crusty bread or gar­lic bread 1. Heat the oil in a wide pan over a low heat and fry the gar­lic for 2 min­utes.

2. In­crease the heat and add the bay leaves, oregano and white wine. Cook un­cov­ered for 2 min­utes.

3. Add the mus­sels and tinned toma­toes and cook, cov­ered, for 3 more min­utes. 4. Stir in the re­main­ing in­gre­di­ents and cook for an­other minute. Dis­card any mus­sels that haven’t opened.

5. Serve with lemon wedges and crusty or gar­lic bread.

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