Hot Chilli Mussels with Feta Recipe

• 24 fresh live mussels (green lipped) about 1.5 kgs
• 1/2 cup of water
• 1 tablespoon of olive oil
• 2 - 4 fresh chillies, finely chopped
• 2 cloves garlic, crushed
• 1/2 teaspoon dried oregano
• 1 teaspoon powdered mustard
• freshly ground black pepper
• juice of one lemon
• 1/3 cup of chopped fresh flat leaf parsley
• 1/2 cup chopped of peeled and deseeded tomato flesh
• 100 grams of crumbed feta

Scrub mussels and remove the beards. Heat the oil in large saucepan and add the chili and garlic to sizzle for a couple of seconds. Add the water, mustard, oregano, black pepper and mussels and cover for 3 to 4 minutes until the mussels open. Throw away any mussels that don't open and toss through the parsley, tomato and lemon juice. Place the mussels on large serving platter and pour over the cooking liquid. Top with the crumbed feta.

(Serves 4)