Hello everybody, it is Brad, welcome to our recipe site. 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 is gonna smell and look delicious.
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Steamed mussels with colored peppers and feta cheese is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Steamed mussels with colored peppers and feta cheese is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have steamed mussels with colored peppers and feta cheese using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Steamed mussels with colored peppers and feta cheese:
- Make ready 500 g mussels
- Get 1 onion, finely chopped
- Get 1 clove garlic
- Prepare 2 tomatoes, finely chopped
- Make ready colored or green pepers, finely chopped
- Take plenty of tangy feta cheese in coarse chunks
- Get 1/8 cup ouzo or if you don't have any, tsipouro
- Make ready olive oil
- Take salt
- Get ginger
- Get 1 sprig thyme
- Make ready pepper
- Get 1 little boukovo (hot paprika flakes)
Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Steamed mussels are a delicious appetizer or main course and so quick and easy to make at home when armed with a few tips. We enjoyed steamed mussels often while traveling through Prince Edward Island, a top Canadian producer of this tasty bivalve. 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.
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.
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. Photo about Slices of feta, parsley, slices of red and yellow sweet peppers on a small wooden board with a light shade on white background. Served with steamed Kale, rice and Spicy Glazed Sweet Onions. 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.
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