Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mussels saganaki with mustard and feta cheese. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Mussels saganaki with mustard and feta cheese is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Mussels saganaki with mustard and feta cheese is something which I have loved my entire life.
Mussels saganaki with mustard and feta cheese. Saganaki translates as "little frying pan" and also refers to many dishes cooked in Greece. In this recipe, mussels are bathed in a rich, ouzo-scented tomato sauce with fresh herbs and feta.
To get started with this recipe, we must prepare a few ingredients. You can have mussels saganaki with mustard and feta cheese using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Mussels saganaki with mustard and feta cheese:
- Prepare 200 g mussels fresh or frozen (cleaned but not pre-boiled)
- Get 1 onion finely chopped
- Prepare 2 cloves garlic, finely chopped
- Get 1 full tsp mustard
- Make ready 1/2 cup white wine
- Get finely chopped parsley
- Prepare feta cheese
- Take olive oil
- Make ready plenty of fresh bread
- Get 1 bottle ouzo
On each plate add a big portion of tomato sauce add the raw mussel meat and a full hand of the feta cheese and the cheddar mixed. How to cook Greek style mussels with Feta cheese and tomato sauce. Trova immagini stock HD a tema Mussels Saganaki Mussels Feta Cheese Spicy e milioni di altre foto, illustrazioni e contenuti vettoriali stock royalty free nella vasta Mussels with feta cheese and spicy vegetables, fried in the oven. The mussels are laid out on a rectangular plate with a slice of lemon.
Instructions to make Mussels saganaki with mustard and feta cheese:
- Sauté the onions slightly over moderate heat. Towards the end of sautéing add the garlic and continue for half a minute then stir in the wine.
- Before the wine boils add the mustard and dissolve it. Then let it boil for four or five minutes until the alcohol evaporates.
- Add the mussels and let everything simmer until the sauce starts to thicken at which point add the feta cheese that you have already crumbled by hand and wait for it to melt.
- When the feta cheese melts add the parsley and serve.
Though many people are familiar with Flaming Cheese Saganaki, there is no flaming involved in this dish! The word saganaki refers to the utensil used to Pour the mussel liquid through a fine strainer into a heatproof container and set aside. Add a splash of extra virgin olive oil, crushed diced garlic, onion and diced fennel to your saganaki pan (or small frying pan) and cook until Season with salt and pepper, crumble feta cheese over the top and enjoy with some crusty sourdough bread or pitta! Taste and season lightly with salt and/or black pepper, or more lemon juice, as needed. Greek mussels saganaki by Greek chef Akis Petretzikis.
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