Mussels in Tomato & Feta Sauce

Ingredients

• 1.5kg fresh mussels, scrubbed and debearded
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 400g tin chopped tomatoes
• 2 tbsp tomato purée
• 150ml white wine
• 1 tsp dried oregano
• ½ tsp red chilli flakes
• 1 tsp sugar
• 80ml extra virgin olive oil
• 200g feta cheese, crumbled
• Large bunch fresh parsley, chopped
• 2 bay leaves
• Salt and black pepper to taste
• Crusty bread to serve

Method

1. Prepare the mussels by scrubbing them under cold running water and pulling off the beards (the fibrous threads). Discard any mussels that are open and don't close when tapped, or any with broken shells.

2. Preheat your oven to 200°C (180°C fan).

3. Heat the olive oil in a large, oven-proof pan or casserole over medium heat. Add the onion and cook for 5-6 minutes until softened.

4. Add the garlic and chilli flakes, and cook for 1 minute until fragrant.

5. Pour in the white wine and let it bubble for 2-3 minutes to reduce slightly.

6. Add the chopped tomatoes, tomato purée, oregano, bay leaves, sugar, salt, and pepper. Stir well and bring to a simmer.

7. Reduce heat and simmer for 15 minutes, stirring occasionally, until the sauce has thickened and the flavours have developed. The sauce should be rich and concentrated.

8. Add the cleaned mussels to the pan and stir to coat them in the sauce. Cover with a lid and cook over medium-high heat for 5-6 minutes, shaking the pan occasionally, until the mussels have opened. Discard any that remain closed.

9. Remove the lid and scatter the crumbled feta cheese over the top of the mussels.

10. Transfer to the oven and bake for 8-10 minutes until the feta has softened and is starting to turn golden in places.

11. Remove the bay leaves. Garnish generously with fresh parsley and serve immediately in the pan with plenty of crusty bread to soak up the delicious sauce. This is messy eating at its best - have napkins ready and finger bowls on the table!