Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, spicy tomato mussels with feta: mydia saganaki ♥️. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Spicy tomato mussels with feta: Mydia Saganaki ♥️ is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Spicy tomato mussels with feta: Mydia Saganaki ♥️ is something that I have loved my entire life.
The Best Outdoor Brands Selected by our Experts. Cut the cherry tomatoes into halves and add them into the pan along with the mussels and the feta cheese (crushed). Cut the feta into pieces and place over the mussels. Add the olive oil, pepper and thyme.
To get started with this recipe, we must first prepare a few ingredients. You can have 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
- Prepare 2 red chili
- Make ready Olive oil
- Get 1 tbsp tomato paste
- Prepare 2 tsp dried oregano
- Make ready 400 ml white wine
- Make ready Black pepper
- Make ready 120 f feta
- Get A few sprigs of parsley
- Prepare A few sprigs of dill
See recipes for Spicy tomato mussels with feta: Mydia Saganaki ♥️ too. It's spicy but not too spicy ♥️ #mycookbook Tatiana Schwarzer. And I was trying to make it all at home. This pie is very tasty and this recipe is.
Steps 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.
And I was trying to make it all at home. This pie is very tasty and this recipe is. Feta Fournou Greek feta cheese cooked on a ceramic plate in the oven with mix peppers, tomatoes, onions, olives, extra virgin olive oil and oregano. food site for greek and mediterranean recipes , tutorial, video, photos ,blog , history of food Ripe tomato,cucumber,peppers,imported Greek feta cheese,onions,olives,oregano and pure olive oil. Mussels Saganaki recipe (Greek Midia Saganaki) If you have ever been to Greece you can't have missed out on this delicious Greek appetizer, served in every Psarotaverna (fish tavern)! This is a very easy Mussels saganaki […] Continue Reading.
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