Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, steamed mussels with colored peppers and feta cheese. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Mussels don't have the same cachet as other shellfish, but when steamed in a mixture of white wine, garlic, parsley and butter, they make a fabulous dinner. Mussels are sold live and their shells should be tightly closed, but some may "gape" open slightly. Quick and easy, these bull's horn (long green peppers) stuffed with feta cheese are delicious as a meze, appetizer, or side dish.
Steamed mussels with colored peppers and feta cheese is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Steamed mussels with colored peppers and feta cheese is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook 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:
- Make ready 500 g mussels
- Prepare 1 onion, finely chopped
- Prepare 1 clove garlic
- Get 2 tomatoes, finely chopped
- Take colored or green pepers, finely chopped
- Get plenty of tangy feta cheese in coarse chunks
- Take 1/8 cup ouzo or if you don't have any, tsipouro
- Get olive oil
- Take salt
- Prepare ginger
- Prepare 1 sprig thyme
- Get pepper
- Take 1 little boukovo (hot paprika flakes)
Place on steamer rack and place over pot. He simply steams plump mussels in lager, then tosses them in a creamy, spicy, slightly tart sauce made with ginger, chiles, coconut milk and lime juice. These demure birds get a punch of bold flavor and crimson color from the annatto seeds in the flavorful marinade; also known as achiote seeds. Served with steamed Kale, rice and Spicy Glazed Sweet Onions.
Steps to make Steamed mussels with colored peppers and feta cheese:
- 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.
This recipe is a winner in my household. Served with steamed Kale, rice and Spicy Transfer to a medium sized bowl and let cool for a few minutes. Mix in feta, then add Parmesan, pepper and. This classic recipe calls for steaming the mussels in white wine, which lends acidity and creates a flavorful sauce. White wine lends acidity to a flavorful sauce for steamed mussels—a classic French bistro dish that's perfect paired with crisp french fries.
So that is going to wrap this up for this exceptional food steamed mussels with colored peppers and feta cheese recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
