Ingredients

Serves 4-6

Mussels

50 ml vegetable oil
12 large black mussels (Boston bar), cleaned and de-bearded
2 shallots, finely sliced
½ garlic clove, finely sliced
200ml white wine
250ml chicken stock
1 tin chickpeas
100ml diced tomatoes
1 portion spanakopita (see recipe below)

 

Spanikopita

½ brown onion
1 clove garlic
300g baby spinach
80g feta
80g ricotta cheese
Salt, to taste

Method

Mussels

Heat vegetable oil in a heavy based saucepan and add mussels. Throw in shallots, garlic, and white wine. Cover and cook for a few minutes, until mussels have opened. Discard all unopened mussels.

Strain through a colander, cover and refrigerate to cool.

Place one tablespoon of spanakopita mixture inside each mussel and close the shell firmly with string.

In a heavy based saucepan heat, 100ml remaining mussel stock, chicken stock, diced tomatoes and chickpeas. Add mussels and bring to simmer, then place in an oven at 180°C for 5-8 minutes or until mussels are hot inside.

To serve, place mussels in a deep bowl and pour the hot stock over the top. You can also serve with white anchovies.

 

Spanikopita

Sweat onions and garlic in a large saucepan until translucent.

Add spinach and cook until wilted. Strain well squeezing out excess moisture. Allow to cool.

Add feta and ricotta cheese and mix well.

Season with salt to taste.