Mussels With Tomatoes And Feta Recipes

MUSSELS WITH TOMATOES AND GARLIC

Steps:

• In a pot over medium-low heat, melt butter. Add onion and cook until fragrant and soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.
• Add diced tomatoes, wine, and parsley and stir until combined. Season with salt and pepper.
• Add mussels and simmer until all shells are open. (Discard any shells that aren't open.)
• Garnish with more parsley and serve with grilled bread.

STEAMED MUSSELS WITH FENNEL, TOMATOES, OUZO, AND CREAM

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.

MUSSELS WITH TOMATO & WHITE WINE SAUCE

Steps:

• In a large saute pan, melt the butter.
• Add the onions, salt, and pepper, and cook, stirring, for 4 minutes.
• Add the garlic and tomatoes, and cook, stirring, for 1 minute.
• Add the wine, parsley, and bring to a boil.
• Add the mussels, cover, and cook until the shells have opened, about 4 minutes.
• Remove from the heat and discard any shells that do not open.
• Transfer to a large deep bowl and serve immediately. Make sure to have spoons available as this broth is good!
• Use your nice crusty french bread for dipping.

MUSSELS SAGANAKI RECIPE (GREEK MIDIA SAGANAKI)

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.

MUSSELS WITH TOMATOES AND FETA

Steps:

• In a large pot, heat the olive oil. Add the garlic, onion, bell pepper, tomatoes, oregano and cayenne and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.
• Add the Sambuca and boil for 1 minute.
• Add the mussels, cover and cook until the mussels open, about 5 minutes.
• Transfer the mussels to 6 bowls. Return the pot to high heat and stir in the feta and butter. Pour the broth over the mussels and serve.
• NOTE: You may also put the mussels into a large bowl and set in the middle of the table and let everyone serve themselves. Don't forget the crusty bread!