Greek Mussels Recipes
STEAMED MUSSELS WITH FENNEL, TOMATOES, OUZO, AND CREAM
Pick good fresh and alive mussels for this dish, preferably Penn Cove. The fresher the better. This recipe is simply amazing in flavor. You will love it. Serve with a slice of bread.
Provided by DJFoodie
Categories World Cuisine Recipes European Greek
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes.
- Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt.
- Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 21.2 g, Cholesterol 76.3 mg, Fat 15.7 g, Fiber 2.7 g, Protein 16.3 g, SaturatedFat 7.4 g, Sodium 245.3 mg, Sugar 9.3 g
MUSSELS SAGANAKI RECIPE (GREEK MIDIA SAGANAKI)
A summery and tasty mussels saganaki recipe! Midia saganaki (fried mussels) is one of the most popular appetizers served in a Greek Psarotaverna (fish tavern) and with good reason! Discover how to make your own Mussels saganaki with this traditional recipe, in less than 20 minutes.
Provided by Eli K. Giannopoulos
Categories Appetizer
Time 20m
Number Of Ingredients 11
Steps:
- Blend all the vegetables, apart from the tomatoes, into a blender, until finely chopped.
- Heat a large saucepan into high heat and add the olive oil. Pour in the vegetable mixture and sauté.
- Cut the cherry tomatoes into halves and add them into the pan along with the mussels and the feta cheese (crushed).
- Pour in the white wine and cook at high heat, with the lid on, for 8-10 minutes.
GREEK MUSSELS
Steamed mussels with a white wine and Greek yogurt sauce. Garnish with plenty of lemon and serve with a good crusty bread.
Provided by Derek Morrison
Categories World Cuisine Recipes European Greek
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In a large pot, over medium heat, sweat the shallots in olive oil until translucent. Raise the heat to high and add all of the mussels; cover and cook for 3 to 5 minute or until all of the mussels have opened.
- Take off the heat and transfer the mussels to a serving dish, leaving the liquid in the pot. Return the pot to the heat and add the wine and parsley to the liquid. Bring to a boil and reduce by 1/3.
- Take the pot off the heat and stir in the yogurt. Mix thoroughly. Pour the sauce over the mussels.
Nutrition Facts : Calories 201.2 calories, Carbohydrate 13.5 g, Cholesterol 29 mg, Fat 9.1 g, Fiber 0.8 g, Protein 11.5 g, SaturatedFat 3 g, Sodium 146.5 mg, Sugar 4.7 g
STEAMED GREEK MUSSELS
This recipe serves 2 as a main course or 4 as an appetizer. You will save about 25 minutes in preparation time if you purchase mussels that have already been cleaned and de-bearded. Confirm this with your fishmonger.
Provided by Compass & Fork
Categories Appetizers Main Dish
Yield 2 people
Number Of Ingredients 9
Steps:
- Clean and de-beard the mussels.
- Over a medium heat, add the olive oil and garlic. Stir occasionally, until the garlic is golden. Then add the tomatoes and oregano. Stir to combine, place a lid on the pan and cook until tomatoes start to break down, about 2 to 3 minutes.
- Add the wine to the pan and when simmering again, add the mussels. Turn the heat up to medium/high and replace the lid. Shake the pan around occasionally and cook for 3 to 5 minutes, until all of the mussels have opened. Discard any that don't open.
- Place mussels and sauce in a serving dish. sprinkle with parsley and serve with ciabatta and lemon juice.
NEW ZEALAND MUSSELS SERVED 5 WAYS
I love mussels and cooking them up a bunch of different ways only adds to the deliciousness! Try my five toppings and create some of your own.
Provided by Chef Dennis Littley
Categories Appetiser
Time 30m
Number Of Ingredients 18
Steps:
- thaw out New Zealand Mussels and place on cookie sheet or baking dish
Nutrition Facts : Calories 223 kcal, Carbohydrate 3 g, Protein 8 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 42 mg, Sodium 734 mg, TransFat 1 g, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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GREEK STYLE MUSSELS WITH RICE - RECIPE | TASTYCRAZE.COM
From tastycraze.com
5/5 (3)Category SeafoodCuisine Greek CuisineTotal Time 1 hr 30 mins
- Thoroughly wash and clean the mussels. Pour them into a pot and add water. Put to boil for about 30 minutes on high heat. Once the shells open up, drain, cool and remove the meat of the mussels.
- Fry the finely chopped onions and grated carrots in olive oil. Add the mussels, peeled and grated tomatoes , black pepper, bay leaf, salt and pour in the wine in a little bit.
- Allow to stew for 10 minutes and add the washed and drained rice. Pour in 1 cup (250 ml) of warm water and stir until the rice absorbs the liquid. Transfer the contents to an oven dish and add 2 more cups of water.
- Stir and put to bake in a preheated 392°F (200°C) oven. Serve the Greek style mussels with rice with fresh chopped parsley and lemon slices.
HOW TO MAKE GREEK MUSSELS RECIPE - RECIPES.NET
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Cuisine GTotal Time 20 minsCategory SteamedCalories 313 per serving
- Raise the heat to high and add all of the mussels; cover and cook for 3 to 5 minute or until all of the mussels have opened.
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FRIED MUSSELS RECIPE - GREEK FRIED MUSSELS WITH SKORDALIA
From honest-food.net
4.5/5 (2)Total Time 35 minsCategory AppetizerCalories 634 per serving
- Make the skordalia first. Dampen the bread with some water, then squeeze it dry. Tear it into pieces and put into a food processor. Add the garlic, salt and pine nuts and pulse a few times. Add the vinegar. Now, with the motor running, slowly pour in the olive oil until you get a mayonnaise-like paste. Set aside.
- Pour the white wine into a large, wide pan with a lid. Add the bay leaves and bring to a boil. Add the mussels in one layer and steam with the lid on. As each mussel opens, remove it to a plate. Keep doing this until all the mussels are open.
- Remove the mussels from the shells. Remove the wiry beards if they have them; store-bought mussels often don't. Heat enough cheap olive oil in a pot or fryer to be able to deep-fry the mussels. Heat to 350 degrees.
- Mix the flour with all the spices and dredge the mussels in it. Shake off the excess and fry in the hot oil until golden, about 2 or 3 minutes. Drain on paper towels. Serve alongside the skordalia.
SAGANAKI RECIPE (PAN-SEARED GREEK CHEESE APPETIZER) - MY ...
From mygreekdish.com
Category AppetizerCalories 379 per serving
- To prepare this saganaki recipe, slice a large block of cheese (or some smaller if you prefer), approx. 10*7cm and 1,5 cm thick. If you cut the cheese thinner, the saganaki will melt into the pan.
- Place the cheese under running water and then dredge into the flour, shaking off the excess flour. This will help the saganaki form a nice golden crust and to hold its shape when fried.
- Into a small heavy-bottomed pan add some oil. As soon as the oil heats, add the cheese and fry for a few minutes on both sides, flipping the saganaki carefully with a spatula, until nicely colored.
- Prepare this delicious Greek cheese saganaki recipe and serve, while still smoking hot as a delicious meze with a last minute squeeze of a lemon. Enjoy!
ANOTHER DELICIOUS GREEK SAGANAKI RECIPE: MUSSELS SAGANAKI!
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Category FishTotal Time 20 minsEstimated Reading Time 5 mins
- Add the onion to the pan that contains the remaining olive oil (if needed add some more olive oil) and sauté for about 3 minutes until the onion is soft. When ready, add the salt, garlic, granulated sugar, oregano and finely chopped parsley.
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4.3/5 (25)Total Time 20 minsCategory World Cuisine, European, GreekCalories 201 per serving
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