Whipped Feta with PEI Mussels

Hauliday party season is in full swing and my new whipped feta recipe featuring Scout Canning’s meaty PEI mussels is the perfect dish to make your friends and fam swoon. Picture a pillowy soft and creamy mix of feta blitzed with tangy Greek yogurt and lemon zest, topped with golden olive oil, Scout’s molluscious morsels, and crunchy pistachio, all finished with fresh herbs and smoked sea salt.

Check out the reel for the video explainer

Tingredients:

• 1x tin Scout Canning’s PEI mussels
• 1 cup Greek feta in brine
• ¼ cup whole fat Greek yogurt
• 1 tbs EVOO plus more to taste
• zest of 1 lemon
• 3 tbs raw pistachios
• 1 tbs fresh mint leaves
• fennel frond, to taste
• smoked sea salt, to taste
• flatbread, warmed & cut into points

1.  Add the yogurt followed by the feta and finally almost all of the lemon zest (save a smidge for plating) to the food processor. Pulse it a few times to whip things together, being careful not to over-process. Open it up and push down the sides as needed. Drizzle some of the EVOO to help it along. You are looking for a consistency a little looser than cake frosting. Less is more here, going overboard risks it turning soupy, so go slow and steady. That said, it will still taste delicious no matter what. (this mix can be made up to two days ahead to save on time

2.  When it is time to plate, a spoon to transfer the whipped feta slightly off-center onto a large plate or serving platter. Us the back of the spoon to create a spiral of peaks and valleys.

3.  Add your toppings in the following order: EVOO, mussel sauce, mussels, pistachios, mint, fennel, lemon zest, smoked sea salt

4.  Add your flatbread points to the empty part of the plate.

Serves 2-4

Canjoy!