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How To make Steamed Mussels with Tomato Sauce and Feta
1 tb Olive oil
1 c Finely chopped onion
1 md Clove garlic, peeled and
Minced 3/4 c Dry white wine
1 ts Dried oregano, crushed
1/4 ts Crushed red pepper flakes
1/4 ts Salt
1 28-oz can peeled and diced
Tomatoes, undrained 1 c Water
1 lb Mussels, washed, beards
Removed 2 c Rotelli pasta (8 oz)
1/2 c Finely chopped parsley
3/4 c Crumbled feta cheese
Freshly ground black pepper To taste 1. Heat the oil in a large pot over medium heat. Add the onion and
garlic; saute 5 minutes. Add the wine, oregano, crushed pepper flakes and salt; simmer 5 minutes. Stir in the undrained tomatoes and water. Bring to a boil, reduce the heat and simmer 15 minutes. 2. Bring a large pot of water to a boil for the pasta.
3. Prepare the mussels. Place on steamer rack and place over pot. (The
sauce should be cooking at a high simmer.) Cover and steam 20 to 25 minutes, or until mussel shells open (discard any that do not open). 4. Cook the pasta in the boiling water according to package directions;
drain. Remove the mussels from the steamer. Put the pasta into the sauce with the parsley, adding pepper to taste. Transfer to plates or large shallow bowls and sprinkle with feta cheese. Put mussels on top and serve.
How To make Steamed Mussels with Tomato Sauce and Feta's Videos
Lewis de Haas' Mussels with 'Nduja & Gremolata
Cook up these spicy 'nduja mussels in just 20 minutes, making it an ideal treat for a midweek meal. Drizzled over is an easy gremolata of fresh parsley, lemon and garlic which cuts through the fiery 'nduja sauce.
See the full recipe here:
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Cooking lesson with Greek expert
Greek cuisine expert and chef Diane Kochilas shows Record Food Editor Susan Sherrill how to make Greek Yogurt pasta with steamed mussels.
Mussels with garlic, tomatoes and chilli recipe
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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Spanish Style Mussels with Chorizo
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How To Make Delicious Mussels with Spaghetti by Toto’s Kitchen
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Mussels’ pasta in tomato sauce is a simple, light and fresh, seafood pasta dinner that you can make at home in about 30 minutes. Fresh mussels are cooked with delicious flavours and tossed in spaghetti noodles smothered in a tomato sauce. This is a quick and easy, restaurant-quality meal that you can serve on busy weeknights or on any day of the week when you are feeling fancy. Complete the meal with a side of bacon crispy bread for major dipping.
Semolina linguine is a traditional and wonderful pasta to use. But you can make the dish with whole-wheat or gluten-free pasta; both are getting better and better. Look for a flat noodle like tagliatelle, fettuccine, or linguine.
If you use whole-wheat or gluten-free pasta, make sure not to overcook it. My rule of thumb is to check for doneness a minute before the suggested cooking time on the package; noodles should be cooked al dente.
This summery pasta dish is perfect enjoyed with a glass of crisp white wine. It's salty with mussels and herby with basil, thyme and garlic. The perfect spaghetti recipe for summer.
Mussel Preparing
PREP TIME 15 mins
COOK TIME 25 mins
TOTAL TIME 35 mins
SERVINGS: 4 servings
INGREDIENTS
• 1 can chopped or fresh whole tomatoes (2 large)
• 5 fat garlic cloves; minced
• 1 bunch spring onions chopped
• ½ cup dry white wine
• 400 gm mussels, removed shell
• 100 gm butter
• ¼ teaspoon red pepper flakes
• 2 tbsp tomato paste
• Pinch sugar
• Salt to taste
• 250 gm spaghetti
• ¼ cup chopped flat leaf parsley