How To make Midia (Mussels) Appetizer

If you like Greek food you have to try this recipe❗ Mussels saganaki -mustard sauce and feta cheese

If you like Greek food you have to try this recipe❗ Mussels saganaki -mustard sauce and feta cheese

If you want a easy and quick recipe just make this recipe! You need only some frozen mussels, mustard and feta cheese. This is a very easy greek recipe that you will make again and again. This is a greek appetizer, but if you want, just boil some rice and prepare your lunch or dinner recipe!

INGREDIENTS:
- 500 g frozen mussels (you can use fresh mussels too, just steam them for 7 minutes and clean them)
- 1 small onion
-1 clove of garlic
- 1/2 hot pepper / chilli pepper
-1/2 sweet pepper
- 100 g Feta cheese
- 2 tsp of mustard
- 50 ml white wine / ouzo
- a little dill/ parsley
- 30 ml of olive oil
- a litle salt

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Seafood | MUSSELS WITH GARLIC AND WINE | How To Feed a Loon

LINK TO COMPLETE RECIPE BELOW:
This has got to be one of our most delicious creations to ever come out of the H2FaL kitchen! The mussels are so delicious and the sauce is to die for! Perfect with grilled bread! AMAZING!
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Steamed Mussels in Pesto Cream Sauce

I went to Hog Island Restaurant in San Francisco and devoured their mussels in pesto cream sauce. The broth is so rich and flavorful, which pairs well with the meaty mussels. I was craving this the other day and decided to recreate this at home. This dish is perfect for lent season and especially if you love seafood. I hope you give this recipe a try. I guarantee your family and friends will love it. Please don’t forget to give this video a like, as it will help me distribute this video throughout YouTube. I appreciate your guys support! If you do recreate this dish, please tag me on social media, as it will help spread the love for my recipes with others.

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Serves 1 hungry person as an entry or 2 as an appetizer.

Ingredients:
1 lb of Fresh black Mussels
1/4 cup of AP Flour
1/2 tbs unsalted butter
Olive oil
1 Shallot
1 Small fennel
1/2 cup white wine (Pinot Grigio or Sauv Blanc)
1 cup of pesto - I used store bought for convenience.
1 cup of heavy cream
Optional: Chili flakes for spice

Instructions:

1. Clean your mussels by letting the mussels sit in a bowl of cold water and flour. The flour will help expel any grit inside the mussels. Let this sit for about 20 minutes.
2. Wash your fennel and discard the outter layer of the bulb. Slice your fennel bulb in half and cut into thin half moon slices. You should end up with 1/2 a cup.
3. Cut your shallots the same way as your fennel - thin half moon slices. You will end up with the same amount, if not, at least have a 1/4 cup.
4. Rinse your mussels with water and use a brush to scrub the shells. If you have any mussels that will not close, get rid of it. It's dead!
5. Some mussels will have a beard sticking out, pull the beard out.
6. Once you've rinsed and scrubbed your mussels, it's time to cook. This part will go quickly!
7. Heat up butter and oil.
8. Saute fennel and shallots until fragrant. Optional, add chili flakes for spice.
9. Add wine and let it reduce. This will take about 2 minutes.
10. Add your mussels and cover for about two minutes.
11. Give it a good shake after two minutes. Add cream and pesto sauce.
12. Cover and cook until mussels have opened up. Season if needed.
13. Once all mussels have opened up, set it aside and allow the cream and pesto to thicken and reduce.
14. Once pesto cream has reduced and thicken, add the mussels and serve.
15. Enjoy, take a photo of your dish and please tag me on social media if you recreate this dish. I would love to see and hear how yours turns out and it helps spread the word about my recipes.

Recommendation:
Serve with fresh baked baguette.

How To Make Steamed Belgian Mussels at Home | Dining Traveler Cooking Series

Welcome to Episode Two of the Dining Traveler Cooking Series!

Last week we were in Puerto Rico, and now we travel to... Belgium! I lived in Brussels for six years and fell in love with the food. One of my favorite dishes is steamed Belgian Mussels in white wine. This dish is super easy to make, and you can find all the ingredients at most supermarkets. Also, who doesn't like to have a glass (or two) of wine while they cook?

The beauty of steamed mussels is that it is a versatile recipe. You can also make them with beer or even coconut milk and curry.

Here's my recipe:

Serves four as an appetizer
Two as the main course

2-3 lbs of mussels
3 tbsps of butter
One medium onion
2 tbsp of minced garlic
One leek, chopped in half moons
Two celery stalks, thinly sliced (double if you skip the leeks)
Dry White Wine
A handful of chopped parsley

Cooking instructions are in the video!
Bon Appétit
Eet Smakelijk

Any guesses where we are going next week (through food, of course)?

Video edited by Audrey Wong (@audvisual)

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Midye Dolma (stuffed mussels) - Armenian - English Subtitles

My auntie in Melbourne makes the best midia dolma I've ever had. She shares her methods (and secrets) with me. This is being shared to preserve our fading culture.

TURN ON CAPTIONS: I HAVE ADDED SUBTITLES IN ENGLISH

Steamed Mussels in White Wine |Appetizer Recipes

Hey guys today I'm catering to my seafood lovers out there! I'm making some delicious steamed mussels in a white wine and garlic butter broth! You can serve these tasty mussels as an appetizer with some crusty French bread or serve it as an entree with some pasta ???? like spaghetti or linguine!
#Mussels #SteamedMussels #DrunkenMussels #CookingwithQe' #Appetizer

Ingredients:

2 Ib. Mussels, fresh or frozen
2 Garlic Cloves, chopped
1 Shallot, chopped
1 Lemon ????
1 Tbsp Lemon Zest
4 Tbsp KerryGold Butter or Good Quality Butter
1/4 Cup Fresh Chopped Parsley
2 Tbsp Extra Virgin Olive Oil
1 tsp Crushed Red Pepper Flakes
1/2-1 Cup Oak leaf White Wine Pinot Grigio
Salt ???? & Pepper To Taste

Chef's Notes:
Fresh Mussels:
-Before cleaning fresh mussels from the seafood market, check each mussel to see that it is firmly closed. Discard any mussels that are open. Scrub with a brush to get rid of any dirt/sand, making sure to pull off any hairy beard that sticks out from the shell if any. Mussels will open up once they're done cooking. If any are still closed after cooking, discard immediately, do not eat them because they are dead.

Frozen Cooked Mussels:
-If using frozen already cooked mussels they will already be opened up when you purchase them, once thawed discard any that are closed.

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