Greek Recipes

It took me a little while to really come to love mussels. They had not graced our family table that often while I was growing up, and I liked them - but they were not the first thing I would always select on a menu. That was until, in a little Paris bistrot, I was presented with a huge, steaming pot of white wine, tomato and garlic soaked mussels - accompanied by a chilled glass of Chablis. They were a revelation, so tiny - unlike the hulking great big mussels that I had here in Australia - but sweet and with a delicate texture. From that time on, mussels have always caught my eye if they are on the menu. That was the case in Lefkada, when Mr K and I visited a family run taverna, perched right on the edge of the sea in Agios Nikitas. Μύδια γεμιστά (stuffed mussels) were on the menu and I just had to try them.  In Greek cooking, there is a certain penchant for the 'yemista' style - filling summer vegetables, flower blossoms, cabbage leaves, vine leaves and more with lots of aro...