On Mar 30, 8:31 am, Chatty Cathy > wrote:
> Dave Smith wrote:
>
> > I once tried a Greek shrimp dish with tomatoes and feta in in. The feta
> > melted and was quite tasty in it.
>
> I like feta cheese with mussels too...
>
> Might have posted this before, but here goes:
>
> Title: Midia Sahanaki (Greek Recipe for Mussels)
> Servings: 1
>
> ---
> Ingredients
> ---
> 1 kg Mussels (fresh if
> 200 g Feta cheese
> Green chilli (to taste,
> 1 lg Tomato
> Parsley
> Oregano
> Olive oil
> Water
>
> ---
> Instructions
> ---
>
> For those of you that like mussels (and for those of you that dont,
> shame on you!) heres a Greek recipe, found widely in Northern Greece,
> but not in Southern Greece or on the islands, which are the most
> common holiday destinations - so dont expect to find it if you go to
> Southern Greece on holiday... THE MESSY BIT: Wash the mussels
> individually (dont forget behind the ears!!), making sure no pieces
> of shell are still attached, and no sand is left in the flesh. Also
> remove the tiny thread you sometimes find in them - it is reported to
> be irritating to the stomach if ingested. THE GOOD BIT: When the
> mussels are thoroughly washed and checked, put them in a pan and add
> just enough water to cover them. Bring to the boil, and boil for
> about five minutes. Then add three tablespoonfuls of olive oil, and
> the chilli chopped into ringlets, as well as a handful of not-too-
> finely chopped parsley. Grate the tomato, with or without the skin,
> it is up to you, and add. Add the salt and pepper (not too much salt,
> the mussels have their own). Boil for another fifteen minutes (but
> not longer - the mussels will toughen up if boiled too long - theyre
> funny that way!). About three minutes before taking the pan off the
> heat, add the feta broken up into small pieces and stir. Add the
> oregano just before you remove the pan from the heat. THE GREATEST
> BIT: Taste it... (8v))) This dish is very quick to make, the only
> hassle being making sure the mussels are thoroughly clean, of course.
> It can be reheated over a careful heat (too much heat will make the
> feta cheese in it stick to the bottom of the pan and burn) or in a
> microwave, without the flavour losing anything. Posted to CHILE-HEADS
> DIGEST V3 #186 From: Bryan Hollamby >
> Date: Fri, 13 Dec 1996 20:58:59 +0200 (EET)
>
> --
> Cheers
> Chatty Cathy

This sounds like a tasty recipe. How in the world do you "grate" a
tomato?

Susan B.