Steamed mussels with colored peppers and feta cheese
Steamed mussels with colored peppers and feta cheese

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, steamed mussels with colored peppers and feta cheese. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Great recipe for Steamed mussels with colored peppers and feta cheese. These are the most delicious steamed mussels that I have ever made. I see that most people steam mussels in the sauce that they prepare and this is not correct.

Steamed mussels with colored peppers and feta cheese is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Steamed mussels with colored peppers and feta cheese is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have steamed mussels with colored peppers and feta cheese using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Steamed mussels with colored peppers and feta cheese:
  1. Make ready 500 g mussels
  2. Make ready 1 onion, finely chopped
  3. Prepare 1 clove garlic
  4. Take 2 tomatoes, finely chopped
  5. Make ready colored or green pepers, finely chopped
  6. Take plenty of tangy feta cheese in coarse chunks
  7. Prepare 1/8 cup ouzo or if you don't have any, tsipouro
  8. Get olive oil
  9. Make ready salt
  10. Get ginger
  11. Make ready 1 sprig thyme
  12. Prepare pepper
  13. Get 1 little boukovo (hot paprika flakes)

Put mussels on top and serve. Sandwiches (Lunch) Served with French fries. MUSSELS and FRIES with MAYO Fresh local mussels steamed with white wine and garlic. CHEESE DIP Pepper jack cheese, artichoke hearts, green chilies and our Hefeweizen.

Instructions to make Steamed mussels with colored peppers and feta cheese:
  1. 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.
  2. 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).
  3. Put some oil in a large frying pan, the peppers, the onion and the garlic and sauté very little, just to make them tender.
  4. 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.
  5. Let the light sauce boil
  6. And add the feta cheese, salt, pepper, boukovo and finally, the coarsely crumbled feta cheese.
  7. Add the mussels and serve with lemon juice and homemade bread! Bon appétit!
  8. 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.

Wood-fired to golden brown, served with house made. Fresh mussels are steamed in a cream broth flavored with fennel, tomato, and Greek ouzo. "Pick good fresh and alive mussels for this dish," says DJFoodie. "The fresher the better. This recipe is simply amazing in flavor. Fresh romaine lettuce, parmesan cheese, croutons, served with a creamy caesar dressing. Steamed mussels in a white wine tomato sauce.

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