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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Great appetizer | Mussels in Spicy Tomato Sauce
A great appetizer to start your meal.
INGREDIENTS
2 lbs mussels
14.5 oz can of crushed tomatoes
5 medium-size tomatoes
2 slices of anchovies (in olive oil or water)
1 tbsp crushed red pepper
1 tsp black pepper
4 tbsp olive oil plus 2 tbsp more
3 cloves garlic
A few sprigs of parsley
Salt to taste
INSTRUCTION:
1. Prepare mussels by soaking them first in cold water for at least 30 mins. This will allow the mussels to release all the unwanted particles in the shell.
2. Scrap off the shell with the back of your butter knife. Discard all the hairy bits and anything that stick to the shell.
3. Let it soak for a few more minutes then discard the water and drain. At this point, you can check the mussels by tapping or squeezing them to close the mussels. If it does not close, it is dead, please discard them.
4. Continue by chopping garlic, shallot, and parsley. Cut tomatoes into quarters.
5. In a pot, add 4 tablespoons of olive oil and add garlic, anchovies, and tomatoes. Sauté for a few minutes until tomatoes soften.
6. Add in crushed tomatoes, oregano, red peppers, and black pepper. Mix well and let it simmer on medium-low heat.
7. On a separate pan, heat 2 tablespoons of olive oil and add mussels. Sauté for 2 to 3 mins on medium heat.
8. Once the mussels shell has opened up, transfer it into the tomato sauce. Make sure to discard mussels so that the shell is not open.
9. Add in salt and ½ can of water.
10. Continue to cook for another 2 to 3 mins.
11. Lastly, add parsley and serve immediately.
Tips:
The leftover sauce can easily use to make a pasta dish. Simply boil some linguine or spaghetti and add the sauce over and mix.
Cheesy Garlic Mussels | John Dengis
Welcome to my channel! Today I am going to show you original appetizer that is sure to impress!
It is so easy and tasty, you should definitely make it for your next event!
I hope you enjoy my recipe.
Here is the ingredients list for making this dish:
White Sauce
- 2 shallots
- 3 cloves garlic
- 1 tbsp flour
- 2 tbsp heavy cream
- 1 cup milk
- 1 - 2 tbsp chopped parsley
- 30 half shell mussels
- 150g mozzarella cheese
- 150g cheddar cheese
- 3 - 4 tbsp chopped parsley for garnish
I would love to hear about your experiences with this recipe. Thank you for watching!
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- John Dengis
Mussels With Fresh Garlic And Pepper | 15 Minutes Recipe | Spicy Mussels | Sea food Recipe
Steamed mussels pack an incredible flavour, and along with any Indian flat breads you have a delicious and healthy lunch that can be made in minutes. Fast food, but with a touch of class.
INGREDIENTS
Mussels 500 KG
Fresh Garlic 3-4 Cloves
Fresh Green Chilli 2-3 Slit
Fresh Red Pepper 1 small (Jullians)
Fresh Tomatoes Roughly Chopped
Black Pepper 1 Tsp
Olive Oil 1 Tbs
Salt As per taste
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How to Bake The Best Japanese Dynamite Mussels
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Hello everyone!!! My name is Jannie and I am a self-taught cook. I’ve mostly learned from watching my mother and grandmother in the kitchen while growing up. I never knew that my passion for food and cooking ran so deep until I auditioned and competed on season 9 of MasterChef. It was from the show that the nickname, “Vegas Vixen”, was born. My friends have joked around calling me the “Vegas Vixen in The Kitchen” and the nickname stuck. I hope you like my take on well-known recipes as well as the ones I’ve created myself.
Consider subscribing. Like this video. Comment below and let me know what you want to see me make next.
ingredients and measurement list:
DYNAMITE MUSSELS
1 box of Green Mussels in half shell
1 bottle of Kewpie Mayonnaise (Japanese mayo)
Siracha (to your liking)
2 stalks of green onions chopped (using only the green part)
Tobiko or Masago (optional)
Mussels & Chorizo with Pasta Recipe
Ingredients:
2 Pounds mussels
1 1/2 Cup red wine
1/3 Cup lemon juice, from 2 lemons & 1 lime
1/4 Cup olive oil
4 Large garlic cloves, finely chopped
1 Small onion, finely diced
1 Stalk celery, finely diced
4 tbsp Butter
3 Fresh tomatoes, diced
1/2 Can diced tomatoes
2 tsp Dried oregano
1 bunch Flat-leaf parsley, chopped
Sea salt & black ground pepper, to taste
1 1/2 Cube chicken stock
1 tbsp Dry chili pepper
2 Smoked chorizo sausages
1 Hot Italian sausage
1 Jalapeno
Fresh Spaghetti
Recipe:
-Clean the mussels under running water, discarding any with broken shells. Trim the “beard” (the stringy portion) from the sides.
-In a large Sauté Pan big enough to hold all the mussels in one layer, add the mussels, wine, and lemon & lime juice. Cover and steam over medium heat until most of the mussels are open [about 10 minutes]. Discard any that aren't open.
-Separate the red wine mussel sauce and the mussels. Set aside.
-In a medium Sauté Pan, at medium heat, heat the olive oil and add the onions, celery, and jalapeno. Cook until they are translucent [about 5 minutes]. Add the garlic and the dry chili pepper. Cook for another minute. Add the diced tomatoes and cook for another minute.
-Pour the mix of the medium Sauté Pan in the large Sauté Pan. At medium heat, add the canned tomatoes, 3 cups of the red wine mussel sauce, the oregano, 1/3 of the parsley, the chicken stock, some salt & pepper, the 2 smoked chorizo sausages, and the Italian sausage. Turn the heat high to bring the sauce to a boil before turning it down to medium. Cook and cover for another 10 minutes, reducing a bit.
-The sauce should be quite dense. If too dense, add one more cup of the red wine mussel sauce.
-Add the mussels and keep the heat at medium.
-Boil the spaghetti.
-Serve.
-Optional: Add parmesan and the remaining parsley of the pasta.
**We used fresh spaghetti (recommended), 2 nests per person. Use one spaghetti nest per person if served as an appetizer. This recipe is enough for at least 4 people.
Bonne appétit!!