Recipe Tag: chilli
You need to use good feta for this recipe. I prefer a firm sheep’s milk feta similar to the style made in Greece.
Old-school British cookery with an unexpected blast of heat from fermented chilli paste made last year.
This was inspired by something my girlfriend and I encountered last year at a night market in Palermo, Sicily. There, spring onions were wrapped in either bacon or lamb intestines and grilled over burning coals. So simple, so delicious. Here, the mussels act as the protein, giving a similar texture and eating experience.