Epirotic-style Mussels with Tomato and Feta

Ingredients

In this adaptation of Cozze alla Tarantina, we have incorporated Epirotic flavors and ingredients to create a unique twist. The original Italian dish is typically prepared with white wine, garlic, and parsley, while our Epirotic version features a rich tomato sauce and crumbled feta cheese. This adaptation adds a creamy and tangy element to the dish, enhancing the flavors of the mussels and giving it a distinct Epirotic touch. We alse have the original recipe for Cozze alla Tarantina, so you can check it out.

• 2 pounds (900g) fresh mussels 2 pounds (900g) fresh mussels
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can (14 ounces/400g) diced tomatoes 1 can (14 ounces/400g) diced tomatoes
• 1/4 cup (60ml) tomato paste 1/4 cup (60ml) tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (adjust to taste) 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper, to taste Salt and pepper, to taste
• 1/2 cup (100g) crumbled feta cheese 1/2 cup (100g) crumbled feta cheese
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Clean the mussels by scrubbing them under cold water and removing any beards or debris. Discard any mussels that are open or damaged.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the diced tomatoes, tomato paste, dried oregano, dried thyme, and red pepper flakes to the pot. Season with salt and pepper to taste.
4. 4.
   Simmer the sauce for about 10 minutes, allowing the flavors to meld together.
5. 5.
   Add the cleaned mussels to the pot and cover with a lid. Cook for 5-7 minutes, or until the mussels have opened.
6. 6.
   Remove the pot from heat and discard any mussels that have not opened.
7. 7.
   Sprinkle the crumbled feta cheese over the mussels and sauce. Cover the pot and let it sit for a few minutes to allow the cheese to melt slightly.
8. 8.
   Serve the Epirotic-style mussels hot, garnished with fresh parsley. Enjoy with crusty bread to soak up the flavorful sauce.

Treat your ingredients with care...

• Mussels — Ensure that the mussels are fresh and discard any that are open or damaged before cooking.
• Feta cheese — Use high-quality feta cheese for the best flavor. Crumble it just before adding it to the dish to preserve its texture.

Tips & Tricks

• Serve the mussels with a squeeze of lemon juice for an extra burst of freshness.
• If you prefer a spicier dish, increase the amount of red pepper flakes.
• Make sure to have plenty of crusty bread on hand to mop up the delicious sauce.
• For a heartier meal, serve the mussels over cooked pasta or with a side of rice.
• Experiment with different herbs and spices to customize the flavor profile to your liking.

Serving advice

Serve the Epirotic-style mussels as a main course, accompanied by crusty bread and a fresh green salad. The mussels can also be served as an appetizer or part of a seafood platter.

Presentation advice

Arrange the mussels in a large serving dish, ensuring that they are evenly coated with the tomato and feta sauce. Garnish with fresh parsley for a pop of color. Serve the dish hot to showcase its vibrant flavors.