- Serves: 2-3
- Cook Time: 10 minutes
- Prep Time: 15 minutes
- Effort: easy
- 50 ml white wine
- 8-10 live mussels, cleaned (discard any that do not close when tapped hard)
- 30 g butter
- sea salt
- 1/2 apple, peeled, core removed, finely chopped
- 50 g feta cheese, crumbled
- 2 sprigs fresh thyme, leaves picked
- 2 tbsp olive oil
- 2 tsp white wine vinegar
1. Heat the wine in a deep saucepan until simmering, then add the mussels and cover the pan with a tight fitting lid. Cook over a high heat for a couple of minutes, shaking the pan every so often, until all of the mussels have opened. Discard any that have remained shut. Strain the mussels, reserving the cooking liquid.
2. Remove the top shell from each mussel and discard. Melt the butter in a frying pan and place the mussels in their remaining shell flesh-side down into the pan. Fry for about one minute, until lightly browned.
3. Make little piles of sea salt on a serving plate to rest the mussels on. Place a mussel shell on top of each mound of sea salt.
4. Deglaze the pan used to fry the mussels with the reserved mussel cooking liquid, then drizzle the mixture over the mussels.
5. Mix the finely chopped apple, feta, thyme leaves, oil and vinegar in a bowl. Spoon the mixture over the mussels.
6. To serve, place a cocktail stick into each mussel.
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