Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, steamed mussels with colored peppers and feta cheese. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
How to cook Greek style mussels with Feta cheese and tomato sauce. The tanginess of strong, traditional Greek feta cheese combined with the sweetness of Romano peppers make for an extraordinary culinary The secret ingredient in this traditional Greek stuffed peppers recipe is nothing else than the feta cheese stuffing. Place on steamer rack and place over pot.
Steamed mussels with colored peppers and feta cheese is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Steamed mussels with colored peppers and feta cheese is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook steamed mussels with colored peppers and feta cheese using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Steamed mussels with colored peppers and feta cheese:
- Make ready 500 g mussels
- Get 1 onion, finely chopped
- Take 1 clove garlic
- Make ready 2 tomatoes, finely chopped
- Prepare colored or green pepers, finely chopped
- Get plenty of tangy feta cheese in coarse chunks
- Get 1/8 cup ouzo or if you don't have any, tsipouro
- Make ready olive oil
- Make ready salt
- Get ginger
- Prepare 1 sprig thyme
- Get pepper
- Make ready 1 little boukovo (hot paprika flakes)
Turkish Eggs With Olives, Feta and Tomatoes (Menemen). Creamy Blue Cheese Dip With Walnuts. One of the first recipes that star chef Tom Colicchio learned to cook was a version of these steamed mussels, packed with tomatoes and fresh tarragon. Stir in the vinegar, sambal oelek and chopped tarragon and season with salt and pepper.
Instructions to make Steamed mussels with colored peppers and feta cheese:
- Bring some water in a pot to the boil over low heat. You will notice that the mussels open. Discard those mussels that remain closed.
- Strain their precious stock many times carefully, passing it through a paper towel. Place the mussels in the fridge, either with or without their shells (I stored half of them with shells and half without).
- Put some oil in a large frying pan, the peppers, the onion and the garlic and sauté very little, just to make them tender.
- Stir in the ouzo and as soon as it evaporates add the finely chopped tomato with a pinch of sugar as well as the thoroughly strained stock of the mussels plus the ginger.
- Let the light sauce boil
- And add the feta cheese, salt, pepper, boukovo and finally, the coarsely crumbled feta cheese.
- Add the mussels and serve with lemon juice and homemade bread! Bon appétit!
- Clean the mussels as followingWhen you buy oysters you have to make sure that they are tightly closed. If they are open they might have spoiled. So, discard the open ones. When you buy them you usually get them in a net that keeps them tightly together so that they don't open. At home, wrap them tightly in a towel as they are in the net or place them in a bowl of water to keep them alive longer. How to clean the musselsFirst, remove the "beard" (it is the part that the mussel uses to attach itself to the environment where it lives). Since the mussel dies the moment youremove the beard, do this at the last moment prior to cooking and never earlier. You don't cut off the beard but you pull it upwards to fully remove it. A mussel is considered cleaned when the white part at the end of its beard comes out. The second part your remove are the barnacles, the white spots on the shells which you can remove either with special brushes or or a knife. Finally, rub them with a sponge or metal sponge and rinse them so that they are completely clean.
Pile the mussels and tomatoes in a large serving bowl. Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Another reviewer said he/she would cook the mussels with plain water and pour the sauce over them but you would loose all the lovely mussel "liquor" that comes with the cooking of them. Photo about Slices of feta, parsley, slices of red and yellow sweet peppers on a small wooden board with a light shade on white background. Mussels have a wonderful savory briny ocean flavor and are inexpensive compared to oysters or Choose mussels with a tightly closed shell and discard any that with chipped or broken shells.
So that is going to wrap it up for this exceptional food steamed mussels with colored peppers and feta cheese recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
