Preparation

Bring 250 ml (1 cup) water to the boil in a large, deep frying pan over high heat. Add the mussels, cover and cook for 3–4 minutes, giving the pan a shake a few times, until the mussels just begin to open. Lift the lid and using tongs, remove all the mussels that have opened. Continue to cook the remaining mussels until they open then remove to the pile, reserve cooking liquid.
Dissolve the tomato paste in 125 ml (½ cup) mussel cooking liquid then combine with the crushed tomatoes and paprika.
Place a large frying pan over medium-high heat. Add the oil, spring onions and garlic and cook for 1–2 minutes until the spring onion softens and the garlic turns golden. Pour in the ouzo and cook until most of the liquid has evaporated, about 1 minute. Add tomato mixture, season to taste and mix to combine. Bring to a simmer and cook for 5 minutes. Add the mussels and toss to combine and simmer for a further minute.
Remove from the heat, add the herbs and mix though. Garnish with the feta and serve in the frying pan. Gently mix the feta through just before serving.

Ingredients

  • 1 kg of mussels, cleaned
  • 1 tablespoon of tomato paste
  • 400 g of crushed tomatoes
  • 1 teaspoon of hot paprika
  • 2 tablespoons of extra virgin olive oil
  • 1 cup chopped spring onions
  • 1 clove of garlic, thinly sliced
  • 60 ml (¼ cup) of ouzo (Greek alcoholic drink made from anise)
  • Glass of finely chopped parsley
  • Finely chopped dill fin cup
  • salt and pepper
  • 100 g of Greek feta cheese, crumbled