Mezze Platter with Marinated Mussels

Published 4th March, 2020

Cuisine: Greek   Serves: 4

Preparation: 30 Mins   Cooking: 


  • 1 (200gm) Angelakis Marinated Mussels
  • 4 Pita
  • 150gm Kalamata Olives
  • 200gm Marinated Feta
  • 1 Bunch Radishes, washed
  • 100gm Barossa Fine Foods Prosciutto
  • 100gm Barossa Fine Foods Zeverlatwurst
  • 100gm Barossa Fine Foods Casalingo


  • 1 (400gm) tin Chickpeas
  • 2 cloves Garlic
  • 2 tbls Lemon Juice
  • 1 tsp ground Cumin
  • 1 tsp Smoked Paprika
  • 2 tbls Tahini
  • 2 tbls Water
  • Sea Salt & Black Pepper
  • ΒΌ Cup Olive Oil



  1. To make the Hummus, place the drained chickpeas, garlic, lemon juice, cumin, paprika & tahini in a small food processor, blend until smooth, add the olive oil in a steady stream until combined. Season with sea salt & pepper * Add the water if the consistency is too thick.


  1. To assemble the platter, heat the pita bread in a pan or on the barbecue, cut into wedges. Drain the marinated mussels and place in a small bowl, arrange the sliced meats, radishes, olives, marinated feta and hummus on the platter and serve.