Steamed mussels with colored peppers and feta cheese. How to cook Greek style mussels with Feta cheese and tomato sauce. The tanginess of strong, traditional Greek feta cheese combined with the sweetness of Romano peppers make for an extraordinary culinary The secret ingredient in this traditional Greek stuffed peppers recipe is nothing else than the feta cheese stuffing. Let pepper cool, until you can handle it comfortably.
You can cook Steamed mussels with colored peppers and feta cheese using 13 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Steamed mussels with colored peppers and feta cheese
- You need 500 g of mussels.
- Prepare 1 of onion, finely chopped.
- You need 1 clove of garlic.
- Prepare 2 of tomatoes, finely chopped.
- You need of colored or green pepers, finely chopped.
- Prepare of plenty of tangy feta cheese in coarse chunks.
- You need 1/8 cup of ouzo or if you don't have any, tsipouro.
- Prepare of olive oil.
- It’s of salt.
- You need of ginger.
- You need 1 sprig of thyme.
- You need of pepper.
- You need 1 of little boukovo (hot paprika flakes).
Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Another reviewer said he/she would cook the mussels with plain water and pour the sauce over them but you would loose all the lovely mussel "liquor" that comes with the cooking of them. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Mushrooms stuffed with Pesto and Feta Cheese.
Steamed mussels with colored peppers and feta cheese instructions
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..
Mushrooms stuffed with Pesto and Feta Cheese. Tips to make perfect stuffed mushrooms every single time. Season with salt and Pepper to taste (use less salt as the cheese is salty). Photo "Steamed Mussels baked with cheese." can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. Beer Steamed Mussels - Make a mussel pot with beer and serve it with slices of garlic bread.
