GRECO feta & mussel saganaki

Ingredients for 4 persons:

200 g GRECO Feta diced
1 kg blue mussels
100 ml white wine
50 g butter
50 ml olive oil
500 g tomatoes in pieces
2 EL lemon juice
1 tsp sugar
Salt, pepper


Carefully clean the blue mussels under flowing water. In a large pot, bring 250 ml water to a boil, place the mussels and the white wine in the water, cover and boil. After a short time the mussels should open. Remove those mussels that do not open. Detach the mussels from the shells and pour the stock through a fine sieve.

Melt butter in a pot. Now put the melted button, tomatoes, mussels with broth, lemon juice, sugar and olive oil in a casserole dish and thoroughly mix all the ingredients. Season to taste with salt and pepper, and sprinkle with cubes of Greco Feta. Put the casserole dish for approx. 10 minutes in the oven that has been pre-heated to 180°C.

Then serve immediately.

We recommend white bread for dipping!