simple preparing recipe Spicy tomato mussels with feta Mydia Saganaki with 12 ingredients and 4 stages of easy cooking, which is fast and tasty.
Without fail making ultimate Spicy tomato mussels with feta: Mydia Saganaki ♥️ easy, tasty, practical.
Hi my mother, now you can present recipe Spicy tomato mussels with feta: Mydia Saganaki ♥️ with 12 ingredients and 4 steps. Next this is how to make it, please carefully carefully.
In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 12 ingredients and 4 stages of easy cooking Spicy tomato mussels with feta: Mydia Saganaki ♥️.
Ingredients all Spicy tomato mussels with feta: Mydia Saganaki ♥️
Needed 1 kg : fresh mussels, cleaned.
Prepare 600 g : ripe tomatoes.
Prepare 4 : garlic cloves.
Needed 2 : red chili.
Prepare : Olive oil.
Prepare 1 tbsp : tomato paste.
Prepare 2 tsp : dried oregano.
Prepare 400 ml : white wine.
Needed : Black pepper.
Needed 120 : f feta.
Prepare A few : sprigs of parsley.
Needed A few : sprigs of dill.
If all cooking materials Spicy tomato mussels with feta: Mydia Saganaki ♥️ it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.
Step by Step Cooking Spicy tomato mussels with feta: Mydia Saganaki ♥️
Prepare the mussels first by rinsing them under cold water. If any are broken or don’t shut when you gently tap them it means they’re dead, so discard them. Pull any beards off of the shut mussels. Leave them in the fridge until you are ready to cook them..
Finely chop the tomatoes and keep to one side. Peel and finely slice the garlic.Halve, deseed and finely slice the chilli..
Place a pot large enough to hold all the mussels on a medium-low heat and drizzle in a few tablespoons of olive oil. Add the garlic and chilli and fry for a minute or two until lightly golden.Stir in the tomato purée, oregano and the chopped tomatoes and fry for 10 minutes, until soft and sticky. Add the white wine and bring to the boil, then reduce slightly and leave to simmer for 10 minutes, until it has almost cooked away..
Add the prepared mussels, cover with a lid and leave to cook for 5 minutes, until they have all opened. Discard any that don’t open at all. Finish with a good pinch of pepper and crumble over the feta. Finely chop the herbs, scatter over and serve straight away..
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