Recipe of Perfect Spicy tomato mussels with feta: Mydia Saganaki ♥️

Hello everybody, it's me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Super Quick Homemade Spicy tomato mussels with feta: Mydia Saganaki ♥️. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Spicy tomato mussels with feta: Mydia Saganaki ♥️ is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few components. You can have Spicy tomato mussels with feta: Mydia Saganaki ♥️ using 12 ingredients and 4 steps. Here is how you can achieve it.

I absolutely love this mussels! It’s spicy but not too spicy ♥️ #mycookbook

Ingredients and spices that need to be Make ready to make Spicy tomato mussels with feta: Mydia Saganaki ♥️:

1. 1 kg fresh mussels, cleaned
2. 600 g ripe tomatoes
3. 4 garlic cloves
4. 2 red chili
5. Olive oil
6. 1 tbsp tomato paste
7. 2 tsp dried oregano
8. 400 ml white wine
9. Black pepper
10. 120 f feta
11. A few sprigs of parsley
12. A few sprigs of dill

Steps to make to make Spicy tomato mussels with feta: Mydia Saganaki ♥️

1. 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.
2. Finely chop the tomatoes and keep to one side. Peel and finely slice the garlic.Halve, deseed and finely slice the chilli.
3. 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.
4. 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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