Sautéed Shrimp or Mussels with Mastiha Vegetables and Feta
Main Ingredients 4 portions
2 Tbsp. extra virgin olive oil, 4 Tbsp. if you ‘re using shrimp
1 medium fennel bulb, finely chopped
5 scallions, chopped
1 fresh chili pepper (or less, to taste), seeded and finely chopped
½ cup Mastiha liqueur
24 medium whole shrimp or 40 mussels in the shell, debearded and scrubbed
1-2 Tbsp. fresh lemon juice
2/3 cup crumbled feta
Pour 2 tablespoons olive oil into a large, nonreactive skillet over medium-high heat and add the sliced fennel, scallions, bell pepper, and chili. Pour in the Mastiha liqueur. Cover the skillet and cook for 7-10 minutes, until the vegetables are soft. If there isn’t enough liquid in the skillet, add up to ½ cup water.
If using shrimp: In a separate skillet, heat the remaining 2 tablespoons olive oil over medium-high heat and sauté the shrimp until bright pink. Transfer the shrimp into the skillet with the vegetables. Add the lemon juice and feta, reduce the heat to medium, cover and continue simmering until the cheese melts completely and the sauce is creamy. Serve immediately.
If using mussels: Add the cleaned mussels to the skillet with the vegetables. Cover and steam until they open, discarding any that don’t. Add the lemon juice and feta, reduce the heat to medium and continue simmering until the cheese melts completely and the sauce is creamy, 4-5 minutes. Serve immediately.