Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, steamed mussels with colored peppers and feta cheese. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
How to cook Greek style mussels with Feta cheese and tomato sauce. In a large pot, heat the olive oil. Add the garlic, onion, bell pepper, tomatoes, oregano and cayenne and cook NOTE: You may also put the mussels into a large bowl and set in the middle of the table and let everyone serve themselves.
Steamed mussels with colored peppers and feta cheese is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Steamed mussels with colored peppers and feta cheese is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook steamed mussels with colored peppers and feta cheese using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Steamed mussels with colored peppers and feta cheese:
- Make ready 500 g mussels
- Make ready 1 onion, finely chopped
- Prepare 1 clove garlic
- Make ready 2 tomatoes, finely chopped
- Prepare colored or green pepers, finely chopped
- Make ready plenty of tangy feta cheese in coarse chunks
- Make ready 1/8 cup ouzo or if you don't have any, tsipouro
- Take olive oil
- Get salt
- Take ginger
- Get 1 sprig thyme
- Prepare pepper
- Prepare 1 little boukovo (hot paprika flakes)
Place on steamer rack and place over pot. Transfer to plates or large shallow bowls and sprinkle with feta cheese. Steamed mussels are a delicious appetizer or main course and so quick and easy to make at home when armed with a few tips. We enjoyed steamed mussels often while traveling through Prince Edward Island, a top Canadian producer of this tasty bivalve.
Instructions to make Steamed mussels with colored peppers and feta cheese:
- Bring some water in a pot to the boil over low heat. You will notice that the mussels open. Discard those mussels that remain closed.
- Strain their precious stock many times carefully, passing it through a paper towel. Place the mussels in the fridge, either with or without their shells (I stored half of them with shells and half without).
- Put some oil in a large frying pan, the peppers, the onion and the garlic and sauté very little, just to make them tender.
- Stir in the ouzo and as soon as it evaporates add the finely chopped tomato with a pinch of sugar as well as the thoroughly strained stock of the mussels plus the ginger.
- Let the light sauce boil
- And add the feta cheese, salt, pepper, boukovo and finally, the coarsely crumbled feta cheese.
- Add the mussels and serve with lemon juice and homemade bread! Bon appétit!
- Clean the mussels as followingWhen you buy oysters you have to make sure that they are tightly closed. If they are open they might have spoiled. So, discard the open ones. When you buy them you usually get them in a net that keeps them tightly together so that they don't open. At home, wrap them tightly in a towel as they are in the net or place them in a bowl of water to keep them alive longer. How to clean the musselsFirst, remove the "beard" (it is the part that the mussel uses to attach itself to the environment where it lives). Since the mussel dies the moment youremove the beard, do this at the last moment prior to cooking and never earlier. You don't cut off the beard but you pull it upwards to fully remove it. A mussel is considered cleaned when the white part at the end of its beard comes out. The second part your remove are the barnacles, the white spots on the shells which you can remove either with special brushes or or a knife. Finally, rub them with a sponge or metal sponge and rinse them so that they are completely clean.
Quick and easy, these bull's horn (long green peppers) stuffed with feta cheese are delicious as a meze, appetizer, or side dish. The recipe calls for bull's horn (or Anaheim or Cubanelle) peppers (long and tapered, light green in color, sweet), hot red peppers, and feta cheese The recipe is quick. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Photo about Slices of feta, parsley, slices of red and yellow sweet peppers on a small wooden board with a light shade on white background. One of the first recipes that star chef Tom Colicchio learned to cook was a version of these steamed mussels, packed with tomatoes and fresh tarragon.
So that’s going to wrap it up with this exceptional food steamed mussels with colored peppers and feta cheese recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
