Here's a delicious Greek dish in which the robust flavours of sweet mussels and tangy tomatoes are nicely rounded out with salty feta. The recipe is from a new book by Joanne Weir, From Tapas to Mezze (Ten Speed Press, $54.95), which includes more than 20 recipes that combine cheese with other ingredients to make tasty morsels. When I made this recipe, I steamed open the mussels in a separate pan, pulled them out of their shells, then added the mussels and their juices to the tomato stew. You could use prawns instead of mussels.