Mussels Soup

Easy, quick and tasty! A twist on the classic Greek dish, mussels saganaki.

1/2 kg mussels, washed

3-4 tbsp olive oil

1 dry onion, chopped

1-2 gloves of garlic

3-4 tomatoes, grated

200 gr feta cheese

1 green pepper, chopped

1 tbsp parsley

1 tsp oregano

Vegetable stock (to your liking)

pepper (to your liking)

salt (be very careful, mussels are naturally very salty)

1. Heat up a large pan and add the olive oil.
2. Chop the onion finely.
3. Saute the onion for approximately 3 min, until it is caramelized.

4. When ready, add the pepper and the thinly sliced garlic.

5. Chop the green pepper and add it to the pan.
6. Stir for a few minutes.

7. Lower heat and add the grated tomatoes.

8. Add some vegetable stock and bring the stew to a boil.

1. Clean the mussels thoroughly.
2. Add them to the pot.

3. Cut the feta into pieces and place over the mussels.

4. Add the olive oil and oregano.

5. Cover the pot and let it cook for 2-3 minutes. (Mussels take no time to cook!)

Sprinkle your soup with finely chopped parsley and serve!

Some extra steps for extra pleasure!

1. Place a grill pan over heat and let it get very hot.
2. Drizzle the bread with olive oil and sprinkle with dry oregano and salt.
3. Transfer to grill pan, oiled side down. Press on it with your hands and toast until golden.