1. In a large pot, heat olive oil on a medium to high heat. Add garlic, chilli, cherry tomatoes and tin of diced tomatoes. Add mussels, stir mussels, so that they are coated by the oil, garlic, chilli and tomato.
  2. Place a lid on the pot and allow the mussels to steam for 3 to 4 minutes or until mussels have opened.
  3. Once opened, add fish stock and season with salt and pepper to taste. Pour uncooked risoni into the pot and cover with lid.
  4. Cook pasta for 8 minutes or until pasta is al dente.
  5. Add peas, stir and turn off heat.
  6. To finish, crumble feta into pot and sprinkle parsley over top.
  7. Take pot to table and serve immediately.
  8. Enjoy with family and friends!

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