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How To make Steamed Mussels with Tomato Sauce and Feta
1 tb Olive oil
1 c Finely chopped onion
1 md Clove garlic, peeled and
Minced 3/4 c Dry white wine
1 ts Dried oregano, crushed
1/4 ts Crushed red pepper flakes
1/4 ts Salt
1 28-oz can peeled and diced
Tomatoes, undrained 1 c Water
1 lb Mussels, washed, beards
Removed 2 c Rotelli pasta (8 oz)
1/2 c Finely chopped parsley
3/4 c Crumbled feta cheese
Freshly ground black pepper To taste 1. Heat the oil in a large pot over medium heat. Add the onion and
garlic; saute 5 minutes. Add the wine, oregano, crushed pepper flakes and salt; simmer 5 minutes. Stir in the undrained tomatoes and water. Bring to a boil, reduce the heat and simmer 15 minutes. 2. Bring a large pot of water to a boil for the pasta.
3. Prepare the mussels. Place on steamer rack and place over pot. (The
sauce should be cooking at a high simmer.) Cover and steam 20 to 25 minutes, or until mussel shells open (discard any that do not open). 4. Cook the pasta in the boiling water according to package directions;
drain. Remove the mussels from the steamer. Put the pasta into the sauce with the parsley, adding pepper to taste. Transfer to plates or large shallow bowls and sprinkle with feta cheese. Put mussels on top and serve.
How To make Steamed Mussels with Tomato Sauce and Feta's Videos
Steamed Mussels with Saffron Flatbread | Fast Food with Gordon Ramsay
Steamed mussels pack an incredible flavour, and along with saffron flat breads you have a delicious and healthy lunch that can be made in minutes. Fast food, but with a touch of class.
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Cooking lesson with Greek expert
Greek cuisine expert and chef Diane Kochilas shows Record Food Editor Susan Sherrill how to make Greek Yogurt pasta with steamed mussels.
Mussels with Celery and Chilli | Gordon Ramsay
Good cooking is all about playing with flavour, whether traditional or putting a twist on a true classic.
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Mussels in a Tomato Soup a Pier 33 Gourmet recipe
Mussels in a Tomato Soup
Ingredients
-1 pkg Pier 33 Gourmet Mussels in Tomato Garlic sauce
-3 cloves garlic
-1 onion, small
-1 large handful parsley, fresh
-1 can (28oz.) crushed tomatoes
-2 cups low or non-sodium chicken broth
-1/2 tsp. red pepper flakes
-1/2 tsp. salt
-1 tbsp. olive oil
-1/2 cup white wine
Instructions
1) Heat olive oil in a large pot or Dutch oven over medium heat. Peel and chop the onion and add it. Chop the4 parsley and set it aside. Mince the garlic cloves. Add garlic to onions along with red pepper flakes. Stir. Let cook for 30 seconds. Add the wine. Stir.
2) Open the can of crushed tomatoes and add it to the pot along with the chicken broth, salt and half of the chopped parsley. Stir, cover and increase heat to high. Cook until it reaches a boil. Reduce to a heavy simmer.
3) Once the soup is summering, add the mussels. Cook for 6 minutes until all mussels have opened. Ladle into bowls and sprinkle with remaining parsley.
Recipe Mussels with Tomatoes, Wine, and Anise
Recipe - Mussels with Tomatoes, Wine, and Anise
INGREDIENTS:
●4 tablespoons olive oil, divided
●1 1/2 cups chopped onion
●2 pounds mussels, scrubbed, debearded
●4 tablespoons chopped fresh Italian parsley, divided
●4 anchovy fillets, chopped
●3 garlic cloves, chopped
●6 tablespoons anise-flavored liqueur (such as Pernod, pastis, or ouzo)
●1/2 cup canned tomato sauce
●1/4 cup dry white wine
How to cook ,mussels with feta cheese. greek recipe
greek recipe