By Chef Honoré Gbedze
2 lbs fresh mussels
2 fresh tomatoes
1 green, red, yellow bell pepper
1 medium English cucumber
1 tea spoon of fresh capers
3 tablespoons olive oil
2 tea spoon chopped garlic
Fresh herbs (thyme, rosemary, parsley )
½ cup of feta cheese
Marinate the mussels with fresh chopped herbs, garlic, 1 tablespoon oil, salt and pepper let rest for about 15 minutes.
Dice the tomatoes, bell peppers, cucumber. Chop the capers. In big bowl mix all the vegetables together add the feta cheese, 2 tablespoons olive oil, season with salt and pepper.
Grill the mussels until all are well open.
Place the mussels around the outer edge of your serving plate and place the vegetable mixture in centre of the serving plate.
Preparation 15 minutes
Cooking time 10minutes