Greek Mussels Saganaki

I love all things Greek and to me this recipe represents everything laidback in greek-island-living: easy, no-fuss and utterly delicious! Serve it with fresh salad and crusty bread on the side.

1 onion, finely chopped
2 cloves garlic, minced
1 carrot, finely chopped
50g tomato paste
2 tins chopped tomato
15ml sugar
a small handful of thyme
250ml dry white wine
2kg mussels
100g feta cheese, crumbled

Place a large saucepan on medium-high heat and add a splash of olive oil to it.
Add the onion, garlic, carrot and tomato paste to the saucepan and fry until the onion is soft and translucent.
Pour in the tomato, sugar and thyme and cook for another 2 minutes.
Now add the white wine and turn the heat up to high.
Add the mussels all at once and cover the saucepan with a lid.
Steam the mussels for about 3 minutes, remove the lid and give it a quick stir. Push the unopened mussels to the bottom of the saucepan and replace the lid. Cook for another 2 – 3 minutes.
Remove the saucepan from the heat and discard any shells that have not opened.
Scatter the feta cheese over, give the mussels a good stir and serve with a squeeze of fresh lemon.

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