INGREDIENTS

• 850 g 7 THALASSES mussel meat]
• 1 tomato, deseeded and diced
• 1 courgette, diced
• ½ bunch wild celery, finely chopped
• 1 tsp capers
• 1 clove garlic
• 1 bay leaf
• 20 g butter
• 1 tsp vinegar
• a little dill, finely chopped fresh basil leaves, 2-3 saffron strands and a little parsley
• ½ bunch thyme
• 1 small onion, diced
• 1 spring onion, finely chopped
• 1250 g dry white wine
• 10 g salt
• 10 g pepper
• 80 g extra virgin olive oil
• 2 Tbsp fig flavoured balsamic cream (optional)

METHOD

1. Blanch the courgette and the wild celery in boiling salted water for one minute. Strain and transfer to a salad bowl.
2. Add the tomato, capers, garlic, saffron, basil and thyme to the salad bowl. Season with salt and pepper, add the olive oil, and toss. Leave in the refrigerator (ideally for 24 hours).
3. In a saucepan, heat the wine, bay leaf, spring onion and butter and leave to simmer for 5 minutes. Then add the mussels and simmer for another 5 minutes. Remove the mussels onto a plate and continue cooking the sauce until it is reduced by half.
4. Add the vinegar and one teaspoon of the olive oil from the salad bowl in the fridge to the saucepan.
5. Finally, remove the herbs and excess oil from the salad bowl and add the mussels and the sauce.
6. Garnish with finely chopped spring onion and a little dill and parsley.

IAKOVOS APERGIS
Chef
Head Chef at the Tzaneio General Hospital

Nutritional information

*RI = Reference intake of an average adult (8400 kJ / 2000 kcal).