Instructions: For those of you that like mussels (and for those of you that dont, shame on you!) heres a Greek recipe, found widely in Northern Greece, but not in Southern Greece or on the islands, which are the most common holiday destinations - so dont expect to find it if you go to Southern Greece on holiday...

THE MESSY BIT: Wash the mussels individually (dont forget behind the ears!!), making sure no pieces of shell are still attached, and no sand is left in the flesh. Also remove the tiny thread you sometimes find in them - it is reported to be irritating to the stomach if ingested.

THE GOOD BIT: When the mussels are thoroughly washed and checked, put them in a pan and add just enough water to cover them. Bring to the boil, and boil for about five minutes. Then add three tablespoonfuls of olive oil, and the chilli chopped into ringlets, as well as a handful of not-too-finely chopped parsley. Grate the tomato, with or without the skin, it is up to you, and add. Add the salt and pepper (not too much salt, the mussels have their own). Boil for another fifteen minutes (but not longer - the mussels will toughen up if boiled too long - theyre funny that way!). About three minutes before taking the pan off the heat, add the feta broken up into small pieces and stir. Add the oregano just before you remove the pan from the heat.

THE GREATEST BIT: Taste it... (8v)))

This dish is very quick to make, the only hassle being making sure the mussels are thoroughly clean, of course. It can be reheated over a careful heat (too much heat will make the feta cheese in it stick to the bottom of the pan and burn) or in a microwave, without the flavour losing anything.

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