Steamed Mussels in Tomato, Ouzo, Kalamatta Olives

Cook time 20 minutes
Servings 6


1pkt San Remo Risoni pasta
¼ cup extra virgin olive oil
2kg Black mussels, de bearded
3tbspn garlic, crushed
1tbspn fresh red chilli, finely chopped
2 cups roma tomatoes, chopped
½ cup ouzo
¼ cup kalamatta olives, pitted
2 cups fish stock
Salt & pepper
200g Danish fetta
½ cup flat leaf parsley, chopped
1 loaf of crusty bread

Steamed Mussels in Tomato, Ouzo, Kalamatta Olives


Cook pasta as per packet directions.

In a large pot, heat olive oil on a medium to high heat.

Add mussels and tomatoes. Stir mussels, so that they are coated by the oil, garlic, chilli and tomato. Cook for 2 to 3mins and deglaze with the ouzo.

Place a lid on the pot and allow the mussels to steam for 4 to 5 minutes or until mussels have opened.

Once opened, add fish stock, garlic, chilli, olives and season to taste. Simmer for 3 mins.

Strain pasta and add to pot, with a large spoon, stir pasta through mussels and sauce.

To finish, crumble fetta into pot and add parsley.

Serve immediately, with crusty bread on the side.