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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
If you like Greek food you have to try this recipe❗ Mussels saganaki -mustard sauce and feta cheese
If you like Greek food you have to try this recipe❗ Mussels saganaki -mustard sauce and feta cheese
If you want a easy and quick recipe just make this recipe! You need only some frozen mussels, mustard and feta cheese. This is a very easy greek recipe that you will make again and again. This is a greek appetizer, but if you want, just boil some rice and prepare your lunch or dinner recipe!
INGREDIENTS:
- 500 g frozen mussels (you can use fresh mussels too, just steam them for 7 minutes and clean them)
- 1 small onion
-1 clove of garlic
- 1/2 hot pepper / chilli pepper
-1/2 sweet pepper
- 100 g Feta cheese
- 2 tsp of mustard
- 50 ml white wine / ouzo
- a little dill/ parsley
- 30 ml of olive oil
- a litle salt
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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
Steamed Mussels in Tomato, Ouzo, Kalamatta Olives and Risoni | Everyday Gourmet S2 E47
Adam Swanson shows Justine how to cook one of the dishes from his restaurant in Adelaide, Zucca.
As seen on Everyday Gourmet. You can find the full recipe here:
Cooking Mussels with White Rice Greek Style: A Quick and Easy Recipe
#Shorts Cooking Mussels with White Rice Greek Style: A Quick and Easy Recipe
In this cooking video, we're cooking mussels with white rice in a Greek style recipe. This easy recipe is perfect for those who want a quick and easy meal!
Full episode:
Watch as we cook the mussels in a Greek style with white rice, and then serve them with a delicious lemon and parsley sauce. This recipe is easy to follow, and will yield delicious results!
Watch as people in Greece try and teach us Greek Cooking.
We invite restaurant owners who live in Greece to live stream and teach us local dishes. We are Greek Americans living in Southern California. Our goal is to highlight restaurants in Greece and keep our kids connected to their culture
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email: bellaunor123@gmail.com
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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.