narrative - photography: Antonia Kati - journalist, food photographer and food stylist Ingredients (4 people) 30 mussels (give or take) 200ml dry, white wine 1 large onion (finely chopped) 1 clove of garlic (finely minced) ½ bunch fresh fennel, finely chopped 2-3 tbsp prepared mustard 1 tbsp butter 2 tbsp olive oil 1 lemon (juice…

Starting this month and every month from now on, Antonia Kati will be gracing us with one of her scrumptious mezé recipes: appetizers which could easily become our little glass of ouzo’s heavenly match are being photographed in a way which is as unique as it is state-of-the-art. The result is appetizer portraits that could…