Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, spicy tomato mussels with feta: mydia saganaki ♥️. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Spicy tomato mussels with feta: Mydia Saganaki ♥️ is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Spicy tomato mussels with feta: Mydia Saganaki ♥️ is something that I’ve loved my entire life.
Prepare the mussels first by rinsing them under cold water. Midia saganaki (fried mussels) is one of the most popular appetizers served in a Greek Psarotaverna (fish tavern) and with good reason! This is a very easy Mussels saganaki recipe for you to recreate this simple and beloved traditional Greek appetizer, in less than. Beef with tomato sauce and rice -Greek ''kokkinisto'' Shrimps with rice (pilaf) ,veggies and feta cheese.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook spicy tomato mussels with feta: mydia saganaki ♥️ using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Spicy tomato mussels with feta: Mydia Saganaki ♥️:
- Prepare 1 kg fresh mussels, cleaned
- Take 600 g ripe tomatoes
- Get 4 garlic cloves
- Make ready 2 red chili
- Take Olive oil
- Get 1 tbsp tomato paste
- Get 2 tsp dried oregano
- Get 400 ml white wine
- Make ready Black pepper
- Prepare 120 f feta
- Get A few sprigs of parsley
- Take A few sprigs of dill
In this appetizer, shrimp is topped with crumbled feta and broiled. Add oregano, sugar, chile flakes, and tomatoes; boil. Reduce heat to medium-low and cook, stirring often. Greek mussels saganaki by Greek chef Akis Petretzikis.
Instructions to make Spicy tomato mussels with feta: Mydia Saganaki ♥️:
- Prepare the mussels first by rinsing them under cold water. If any are broken or don’t shut when you gently tap them it means they’re dead, so discard them. Pull any beards off of the shut mussels. Leave them in the fridge until you are ready to cook them.
- Finely chop the tomatoes and keep to one side. Peel and finely slice the garlic.Halve, deseed and finely slice the chilli.
- Place a pot large enough to hold all the mussels on a medium-low heat and drizzle in a few tablespoons of olive oil. Add the garlic and chilli and fry for a minute or two until lightly golden.Stir in the tomato purée, oregano and the chopped tomatoes and fry for 10 minutes, until soft and sticky. Add the white wine and bring to the boil, then reduce slightly and leave to simmer for 10 minutes, until it has almost cooked away.
- Add the prepared mussels, cover with a lid and leave to cook for 5 minutes, until they have all opened. Discard any that don’t open at all. Finish with a good pinch of pepper and crumble over the feta. Finely chop the herbs, scatter over and serve straight away.
Reduce heat to medium-low and cook, stirring often. Greek mussels saganaki by Greek chef Akis Petretzikis. A super yummy Greek appetizer for mussels in a rich, aromatic tomato sauce with Greek feta and herbs!! Excludes foods containing gluten, such as wheat, barley, rye and their by-products. A blog about cooking and good food.
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