¼ cup extra virgin olive oil
2kg black mussels, debearded
3 garlic cloves, sliced
1 fresh red chilli, finely chopped
1 cup cherry tomatoes, sliced
1 x (400g) can diced tomatoes
4 cups fish stock
Salt & pepper
1 cup frozen peas, defrosted
200g Danish feta, crumbled
½ cup flat-leaf parsley, chopped
In a large pot, heat olive oil on medium to high heat.
Add mussels, garlic, chilli and tomatoes. Stir mussels, so that they are coated with the oil, garlic, chilli and tomato.
Place a lid on the pot and allow the mussels to steam for 2 to 4 minutes or until the mussels have opened.
Once opened, add fish stock and season with salt and pepper to taste. Pour uncooked risoni into the pot and cover with a lid.
Cook pasta for 8 minutes or until pasta is al dente.
Add peas, stir and turn off heat.
To finish, crumble feta into a pot and sprinkle parsley over top.
Take the pot to the table and serve immediately.