1 1/2 kg mussels, washed (50 ounces)
1 glass white wine (dry)
10 cherry tomatoes
1 red onion
1 spring of celery
2 cloves of garlic
1 bunch fresh parsley
100g/3.5 ounces feta cheese (optional)
1/2 cup olive oil
Blend all the vegetables, apart from the tomatoes, into a blender, until finely chopped.
Heat a large saucepan into high heat and add the olive oil. Pour in the vegetable mixture and sauté.
Cut the cherry tomatoes into halves and add them into the pan along with the mussels and the feta cheese (crushed).
Pour in the white wine and cook at high heat, with the lid on, for 8-10 minutes.