Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, steamed mussels with colored peppers and feta cheese. One of my favorites. For mine, I am going to 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 popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Steamed mussels with colored peppers and feta cheese is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have steamed mussels with colored peppers and feta cheese using 13 ingredients and 8 steps. Here is how you can achieve 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
- Take 1 clove garlic
- Prepare 2 tomatoes, finely chopped
- Take colored or green pepers, finely chopped
- Take plenty of tangy feta cheese in coarse chunks
- Take 1/8 cup ouzo or if you don't have any, tsipouro
- Prepare olive oil
- Take salt
- Take ginger
- Prepare 1 sprig thyme
- Make ready pepper
- Make ready 1 little boukovo (hot paprika flakes)
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. Place on steamer rack and place over pot. Transfer to plates or large shallow bowls and sprinkle with feta cheese.
Steps 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.
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. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. 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. Stir in the vinegar, sambal oelek and chopped tarragon and season with salt and pepper.
So that is going to wrap this up with this special food steamed mussels with colored peppers and feta cheese recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
