Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, spicy tomato mussels with feta: mydia saganaki ♥️. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Spicy tomato mussels with feta: Mydia Saganaki ♥️ is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Spicy tomato mussels with feta: Mydia Saganaki ♥️ is something that I’ve loved my entire life. They’re nice and they look fantastic.
The Best Outdoor Brands Selected by our Experts. Garden At Home With Sarah Raven, Wide Range of Products Available Online Cut the cherry tomatoes into halves and add them into the pan along with the mussels and the feta cheese (crushed). Tag @mygreekdish on Instagram Cut the feta into pieces and place over the mussels. Add the olive oil, pepper and thyme.
To begin with this recipe, we must 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 that.
The ingredients needed to make Spicy tomato mussels with feta: Mydia Saganaki ♥️:
- Prepare 1 kg fresh mussels, cleaned
- Get 600 g ripe tomatoes
- Prepare 4 garlic cloves
- Make ready 2 red chili
- Prepare Olive oil
- Get 1 tbsp tomato paste
- Get 2 tsp dried oregano
- Prepare 400 ml white wine
- Get Black pepper
- Get 120 f feta
- Get A few sprigs of parsley
- Prepare A few sprigs of dill
Saganaki translates as "little frying pan" and also refers to many dishes cooked. Wash the mussels thoroughly and set aside. Heat the olive oil in a large pot over medium heat. Mussels with feta cheese,chilli pepper,mustard ,fresh parsley.
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.
Heat the olive oil in a large pot over medium heat. Mussels with feta cheese,chilli pepper,mustard ,fresh parsley. Spicy tomato mussels with feta: Mydia Saganaki ♥️. It's spicy but not too spicy ♥️ #mycookbook. spicy tomato mussels. A very very good spinach pie!
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