Ingredients
- 500 g (1 lb 2 oz) fresh mussels
- 2 tablespoons olive oil
- 1 large onion, sliced
- 2 × 400 g (14 oz) tins chopped tomatoes
- 2 lemon zest strips
- 1 tablespoon chopped lemon thyme
- 80 ml (2 1/2 fl oz/ 1/3 cup) dry vermouth or white wine
- 1 teaspoon sugar
- 12 raw king prawns (shrimp), peeled and deveined, leaving the tails intact
- 750 g (1 lb 10 oz) firm white fish fillets, cut into bite-sized pieces
- 12 black olives
- 125 g (4 1/2 oz) feta cheese, cubed
Method
1. Discard any broken mussels, or open ones that don't close when tapped on the work surface. Scrub the rest of the mussels and remove the hairy beards. Place the mussels in a saucepan of simmering water. As soon as the shells open, place the mussels in a bowl of cold water, discarding any unopened ones. Open them up and leave the mussels on their half shells, discarding the other half.
2. Preheat the oven to 180°C (350°F/Gas 4). Heat the oil in a large heavy-based saucepan and cook the onion over low heat for 5 minutes, or until soft but not brown. Add the tomato, lemon zest, lemon thyme, vermouth and sugar. Bring to the boil, and season to taste. Reduce the heat, cover and simmer for 10 minutes.
3. Place all the seafood in a shallow ovenproof dish and cover with the hot sauce. Bake, covered, for 10 minutes. Add the olives and feta, covering the seafood with the sauce. Bake for 10 minutes, or until heated through. Serve immediately.
