Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, spicy tomato mussels with feta: mydia saganaki ♥️. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Saganaki translates as "little frying pan" and also refers to many dishes cooked in Greece. In this recipe, mussels are bathed in a rich, ouzo-scented tomato sauce with fresh herbs and feta. These mussels speak for themselves, but you could eat them with crusty bread to soak up the leftover sauce.
Spicy tomato mussels with feta: Mydia Saganaki ♥️ is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Spicy tomato mussels with feta: Mydia Saganaki ♥️ is something which I have loved my entire life.
To begin with this particular recipe, we have to 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 can achieve that.
The ingredients needed to make Spicy tomato mussels with feta: Mydia Saganaki ♥️:
- Make ready 1 kg fresh mussels, cleaned
- Prepare 600 g ripe tomatoes
- Take 4 garlic cloves
- Make ready 2 red chili
- Take Olive oil
- Make ready 1 tbsp tomato paste
- Prepare 2 tsp dried oregano
- Make ready 400 ml white wine
- Take Black pepper
- Take 120 f feta
- Take A few sprigs of parsley
- Prepare A few sprigs of dill
The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled. Add oregano, sugar, chile flakes, and tomatoes; boil. Mussels Saganaki is always ordered when we go to a Psarotaverna (fish & seafood) tavern.
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.
The very essence of Mussels Saganaki are the mussel meat themselves, very ripe tomatoes passed through the box grater, a hot banana pepper, some crumbled Feta. Saganaki' refers to various Greek appetizers, which are prepared in a small, two handled heavy bottomed frying pan, itself called a Prepare this traditional Greek shrimp saganaki recipe with fresh medium or large sized prawns if you are lucky enough to find them. Mussels-saganaki in the collection of dishes of Greek cuisine. Description of the recipe with step by step cooking instructions. A blog about cooking and good food.
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