These delicious baked mussels evolved from my time in Spain. The wine-poached mussels are kept on the half shell, nestled in sherry vinegar-spiked fresh tomato and topped with a crunchy almond crumb.
This is a very Greek way to serve capsicums. The best way to eat them is to mash them together with the feta using a fork, and then slap it all on some grilled pita bread. A little Greek music in the background is recommended for the full experience.
This recipe is the one to turn to when you have leftover risotto in the fridge. My Risotto Balls are a simpler version of traditional Arancini and delicious served with a dollop of pesto mayonnaise for passarounds.
Pop one of these babies into your mouth at cocktail hour! You can easily make them ahead of time and keep them refrigerated ready for a quick fry while the drinks are being shaken.