How To make Steamed Mussels with Tomato Sauce& Feta

Cooking Mussels with White Rice Greek Style: A Quick and Easy Recipe

#Shorts Cooking Mussels with White Rice Greek Style: A Quick and Easy Recipe
In this cooking video, we're cooking mussels with white rice in a Greek style recipe. This easy recipe is perfect for those who want a quick and easy meal!
Full episode:
Watch as we cook the mussels in a Greek style with white rice, and then serve them with a delicious lemon and parsley sauce. This recipe is easy to follow, and will yield delicious results!

Watch as people in Greece try and teach us Greek Cooking.
We invite restaurant owners who live in Greece to live stream and teach us local dishes. We are Greek Americans living in Southern California. Our goal is to highlight restaurants in Greece and keep our kids connected to their culture
Mussels Recipe
Mussels Rice recipe

Linguine with Spicy Red Clam Sauce

Linguine with Spicy Red Clam Sauce

Delicious one pan meal this ???????????????????????????????? ???????????????? ???????????????????? ???????????? ???????????????? ???????????????????? is one of my favorite pasta dishes. Clams are a great way to elevate and upgrade a regulars pasta dish to a at home restaurant experience. This traditional Italian dish is also known as linguine vongole. Planning a at home date night night, try this. Want a fancy dinner with little effort, try this. Want something new, try this?

This recipe makes 2, double recipe by 2 to make for 4-6 people.

Sauce:
2-3 Anchovies, or 1/2 tablespoon of anchovy paste
1/2 tablespoon of olive oil
1/2 tablespoon of garlic, minced
1/2 tablespoon of red pepper flakes
1 lb of little neck clams
1/2 tablespoon of pepper -- to season clams
1/4 cup of dry white wine, preferably Pinot Gris or Dry Unoaked Chardonnay
1 can of tomato sauce (8 oz)
1/2 cup of tomato paste
Salt and Pepper to taste -- season to your liking
1 tsp of paprika
1/2 tablespoon of parsley

Pasta:
3 Tablespoons of salt
1/2 box of linguine pasta noodles
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Frutti di Mare

Clam/Mussels:
-1.5 pounds mussels
-1.5 pounds clams (or Little Neck or Cockles)
-2 Garlic cloves, smashed
-EVOO
-3/4 cup white wine

Remaining Fish:
-1 pound shrimp
-1/2 pound calamari
-1/4-1/2 pound scallops

Can also add lobster, prawns, or langostin

Sauce:
-1 pound linguine
-2 TB butter
-EVOO
-4 garlic cloves, sliced
-2 TSP fennel seeds
-1/2 TSP red pepper flakes
-Clam/Mussel Broth (see below)
-24.5oz Passata di Pomodoro
-Fresh Parsley

Heat EVOO in your largest pan with garlic. Once hot, add the clams, mussels, and white wine. Cover and cook until the shells begin to open. Remove each clam/mussel as they open and take 3/4 of the clams/mussels out of their shell.

Strain the liquid through a fine mesh strainer, and set aside. This is your clam broth.

Heat your largest pan over medium heat and add the butter, EVOO, garlic fennel seeds, red pepper flakes. Once fragrant, deglaze with clam broth. Bring to a simmer, turn the heat down to low, and reduce for 2-3 minutes. Then add in your Passata and cook on live for 10-15 minutes.

About 2-3 minutes before your pasta is done, add the rest of the fish directly to the sauce. Add the cooked pasta along with the clams/mussels, and toss until fully coated. Garnish with parsley and more red pepper flakes.

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spaghetti florentine | white sauce spaghetti ???? #shorts

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Spinach Feta Pasta | My Inviting Kitchen

Hi friend!
In need of a dinner idea but you’re feeling a little lazy? No worries, cause I gotchuuuu????

Try this easy savoury Spinach Feta Pasta made extra flavourful with garlic, lemon and herbs!

Also, who freaked out with my devouring scene in the end????????????

???? Follow @myinvitingkitchen for more yummy-easy nourishing food ideas!