Mussels saganaki with feta, peppers and brown rice

Ingredients

For 1 serving

• Mussels300 g
• Brown rice55 g
• Bell peppers100 g
• Cherry tomatoes150 g
• Garlic1 clove
• Chili pepper0.5
• Feta30 g
• Dried oregano1 teaspoon
• Extra virgin olive oil10 g
• Parsley5 g
• White wine40 ml
• Saltto taste

Contains: lactose, shellfish, sulphites,

In season: May – September

Method

1. Rinse the brown rice and boil it in salted water for 30 minutes, until tender; drain.
2. Meanwhile clean the mussels under cold water: pull off the beards, scrape the shells and discard any broken ones. Put them in a frying pan with the white wine, cover and cook over high heat for 4–5 minutes, shaking, until they open; discard any that stay closed. Shell half the mussels and strain the liquid through a fine sieve.
3. Deseed the peppers and cut them into strips, chop the garlic, slice the chilli, halve the cherry tomatoes and chop the parsley.
4. Heat the extra virgin olive oil in the pan over medium heat and fry the garlic, chilli and peppers for 4 minutes, until the peppers soften. Add the cherry tomatoes and a small ladle of the mussel liquid and cook for 8 minutes, until the sauce thickens.
5. Add all the mussels, crumbled feta and dried oregano and heat for 2 minutes, until the feta starts to melt. Serve on the rice with the parsley.