What are the main ingredients in Tomato & Feta Mussels?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

What is the nutritional information of Tomato & Feta Mussels?

Calories: 871, Carbs: 113 grams, Fat: grams, Protein: 53.2 grams, Sugar: 24.2 grams, Salt: 2814 grams

How do I prepare Tomato & Feta Mussels?

A TASTY TOMATO SAUCE: Place a pan over medium heat with a drizzle of oil. When hot, add the sliced onion and fry for 4-5 minutes until soft, shifting occasionally. Pour in the wine and leave to simmer for 1-2 minutes until almost all evaporated. Add the tomato passata, sliced pickled peppers, the rub, and 100ml water. Simmer for 2-3 minutes until slightly reduced. LET’S MAKE SOME MUSSELS: When the sauce has slightly reduced, add the mussels, the peas, a sweetener of choice (to taste), and seasoning. Pop on the lid and simmer for 3-5 minutes until the mussels are heated through (don’t worry, they are pre-cooked!). Add ¾ of the chopped parsley, a squeeze of lemon juice and the lemon zest. Mix until combined. I’LL BAGUETTING ME SOME MORE: While the mussels are steaming, smear the baguette rounds with butter or drizzle with oil. Place a pan over medium heat. When hot, add the baguette rounds, cut-side down, and toast for 1-2 minutes per side until browned. A SIMPLE SALAD: In a bowl, toss the rinsed salad leaves with a drizzle of oil and seasoning. MUNCHABLE MUSSELS: Dish up the saucy mussels, crumble over the drained feta, and garnish with the remaining parsley. Serve with the toasted baguette for dunking, the dressed leaves, and any remaining lemon wedges. Enjoy!

What should be prepared from my kitchen to make Tomato & Feta Mussels?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

Tomato & Feta Mussels

Few things marry together as well as seafood and white wine. Add a tasty tomato sauce, crumbly feta, plus fresh parsley, and you have a Mediterranean mussels-inspired dish that’s 100% delish. To soak up that sauce (and you will want to), there are toasted sourdough baguette rounds.

Tomato & Feta Mussels

with a toasted baguette & green leaves

Hands on Time: 10 - 25 minutes

Overall Time: 15 - 30 minutes

Download the Recipe for 2

Ingredients:

Danish-style Feta
Fresh Parsley
Lemon
Lemons
Mussels
NOMU Seafood Rub
Onion
Onions
Peas
Pickled Bell Peppers
Salad Leaves
Sourdough Baguette
Sourdough Baguettes
Tomato Passata
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter (optional)

Serves 1

A TASTY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, add the sliced onion and fry for 3-4 minutes until soft, shifting occasionally. Pour in the wine and leave to simmer for 1-2 minutes until almost all evaporated. Add the tomato passata, sliced pickled peppers, the rub, and 50ml water. Simmer for 1-2 minutes until slightly reduced.
LET’S MAKE SOME MUSSELS
When the sauce has slightly reduced, add the mussels, the peas, a sweetener of choice (to taste), and seasoning. Pop on the lid and simmer for 3-5 minutes until the mussels are heated through (don’t worry, they are pre-cooked!). Add ¾ of the chopped parsley, a squeeze of lemon juice and the lemon zest. Mix until combined.
I’LL BAGUETTING ME SOME MORE
While the mussels are steaming, smear the baguette rounds with butter or drizzle with oil. Place a pan over medium heat. When hot, add the baguette rounds, cut-side down, and toast for 1-2 minutes per side until browned.
A SIMPLE SALAD
In a bowl, toss the rinsed salad leaves with a drizzle of oil and seasoning.
MUNCHABLE MUSSELS
Dish up the saucy mussels, crumble over the drained feta, and garnish with the remaining parsley. Serve with the toasted baguette for dunking, the dressed leaves, and any remaining lemon wedges. Enjoy!

Onion - 1
White Wine - 50ml
Tomato Passata - 100ml
Pickled Bell Peppers - 40g
NOMU Seafood Rub - 15ml
Mussels - 200g
Peas - 50g
Fresh Parsley - 4g
Lemon - 1
Sourdough Baguette - 1
Salad Leaves - 20g
Danish-style Feta - 40g

Download the Recipe

Serves 2

A TASTY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, add the sliced onion and fry for 4-5 minutes until soft, shifting occasionally. Pour in the wine and leave to simmer for 1-2 minutes until almost all evaporated. Add the tomato passata, sliced pickled peppers, the rub, and 100ml water. Simmer for 2-3 minutes until slightly reduced.
LET’S MAKE SOME MUSSELS
When the sauce has slightly reduced, add the mussels, the peas, a sweetener of choice (to taste), and seasoning. Pop on the lid and simmer for 3-5 minutes until the mussels are heated through (don’t worry, they are pre-cooked!). Add ¾ of the chopped parsley, a squeeze of lemon juice and the lemon zest. Mix until combined.
I’LL BAGUETTING ME SOME MORE
While the mussels are steaming, smear the baguette rounds with butter or drizzle with oil. Place a pan over medium heat. When hot, add the baguette rounds, cut-side down, and toast for 1-2 minutes per side until browned.
A SIMPLE SALAD
In a bowl, toss the rinsed salad leaves with a drizzle of oil and seasoning.
MUNCHABLE MUSSELS
Dish up the saucy mussels, crumble over the drained feta, and garnish with the remaining parsley. Serve with the toasted baguette for dunking, the dressed leaves, and any remaining lemon wedges. Enjoy!

Onion - 1
White Wine - 100ml
Tomato Passata - 200ml
Pickled Bell Peppers - 80g
NOMU Seafood Rub - 30ml
Mussels - 400g
Peas - 100g
Fresh Parsley - 8g
Lemon - 1
Sourdough Baguette - 1
Salad Leaves - 40g
Danish-style Feta - 80g

Download the Recipe

Serves 3

A TASTY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, add the sliced onion and fry for 5-6 minutes until soft, shifting occasionally. Pour in the wine and leave to simmer for 1-2 minutes until almost all evaporated. Add the tomato passata, sliced pickled peppers, the rub, and 150ml water. Simmer for 3-4 minutes until slightly reduced.
LET’S MAKE SOME MUSSELS
When the sauce has slightly reduced, add the mussels, the peas, a sweetener of choice (to taste), and seasoning. Pop on the lid and simmer for 3-5 minutes until the mussels are heated through (don’t worry, they are pre-cooked!). Add ¾ of the chopped parsley, a squeeze of lemon juice and the lemon zest. Mix until combined.
I’LL BAGUETTING ME SOME MORE
While the mussels are steaming, smear the baguette rounds with butter or drizzle with oil. Place a pan over medium heat. When hot, add the baguette rounds, cut-side down, and toast for 1-2 minutes per side until browned.
A SIMPLE SALAD
In a bowl, toss the rinsed salad leaves with a drizzle of oil and seasoning.
MUNCHABLE MUSSELS
Dish up the saucy mussels, crumble over the drained feta, and garnish with the remaining parsley. Serve with the toasted baguette for dunking, the dressed leaves, and any remaining lemon wedges. Enjoy!

Onions - 2
White Wine - 150ml
Tomato Passata - 300ml
Pickled Bell Peppers - 120g
NOMU Seafood Rub - 45ml
Mussels - 600g
Peas - 150g
Fresh Parsley - 12g
Lemons - 2
Sourdough Baguettes - 2
Salad Leaves - 60g
Danish-style Feta - 120g

Download the Recipe

Serves 4

A TASTY TOMATO SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, add the sliced onion and fry for 6-7 minutes until soft, shifting occasionally. Pour in the wine and leave to simmer for 2-3 minutes until almost all evaporated. Add the tomato passata, sliced pickled peppers, the rub, and 200ml water. Simmer for 4-5 minutes until slightly reduced.
LET’S MAKE SOME MUSSELS
When the sauce has slightly reduced, add the mussels, the peas, a sweetener of choice (to taste), and seasoning. Pop on the lid and simmer for 3-5 minutes until the mussels are heated through (don’t worry, they are pre-cooked!). Add ¾ of the chopped parsley, a squeeze of lemon juice and the lemon zest. Mix until combined.
I’LL BAGUETTING ME SOME MORE
While the mussels are steaming, smear the baguette rounds with butter or drizzle with oil. Place a pan over medium heat. When hot, add the baguette rounds, cut-side down, and toast for 1-2 minutes per side until browned.
A SIMPLE SALAD
In a bowl, toss the rinsed salad leaves with a drizzle of oil and seasoning.
MUNCHABLE MUSSELS
Dish up the saucy mussels, crumble over the drained feta, and garnish with the remaining parsley. Serve with the toasted baguette for dunking, the dressed leaves, and any remaining lemon wedges. Enjoy!