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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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How to Cook Mussels in White Wine and Tomatoes by Jack The Greek
This dish will fly you straight to the Mediterranean seaside.
A beautiful combination of fresh mussels with fresh tomatoes, white wine and fresh parsley from Jack The Greek's garden all cooked in a pan on the CrossRay BBQ.
Steamed Mussels with Corn and Cherry Tomatoes - Eat Clean with Shira Bocar
This pescatarian and dairy-free main course of mussels provides the same amount of high-quality protein as red meat but with much less fat. Chopped fresh tarragon, naturally sweet corn, and bright cherry tomatoes add additional vitamins, nutrients, and flavor.
Recipe:
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Steamed Mussels with Corn and Cherry Tomatoes - Eat Clean with Shira Bocar
How to Cook Mussel Recipe (with kamote tops)
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Mussel with feta cheese and tomato sauce
traditional Greek dish, revised instead of shrimps or put mussels, excellent to eat with friends
Lewis de Haas' Mussels with 'Nduja & Gremolata
Cook up these spicy 'nduja mussels in just 20 minutes, making it an ideal treat for a midweek meal. Drizzled over is an easy gremolata of fresh parsley, lemon and garlic which cuts through the fiery 'nduja sauce.
See the full recipe here:
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