Greek Mussels Food

MUSSELS SAGANAKI RECIPE (GREEK MIDIA SAGANAKI)

Steps:

• Blend all the vegetables, apart from the tomatoes, into a blender, until finely chopped.
• Heat a large saucepan into high heat and add the olive oil. Pour in the vegetable mixture and sauté.
• Cut the cherry tomatoes into halves and add them into the pan along with the mussels and the feta cheese (crushed).
• Pour in the white wine and cook at high heat, with the lid on, for 8-10 minutes.

MUSSELS IN GREEN SAUCE

Steps:

• In large heavy-bottomed pot combine the garlic, parsley and olive oil over medium-high heat and sautee until garlic is almost brown.
• Add water and mussels, cover and steam until mussels open.
• Remove mussels and add cornstarch to thicken broth.
• Replace mussels in sauce.
• Serve over fettucine noodles with fresh parm.
• cheese and garlic bread.

GREEK MUSSEL AND POTATO STEW

Steps:

• Heat oil in heavy large saucepan over medium heat. Add onions and garlic; sauté until soft, about 7 minutes. Add potatoes, tomatoes and carrot. Reduce heat; simmer until thick, stirring often, about 12 minutes. Add water and parsley. Bring to simmer. Cover; cook until potatoes are tender, about 15 minutes. Season with salt and pepper.
• Add mussels. Cover; simmer until mussels open, about 5 minutes. Discard any that do not open.

MUSSELS WITH GREEK YOGURT, CAPERS, AND MINT

Steps:

• Clean and debeard the mussels and rinse in a colander under cold running water, discarding any whose shells are cracked or do not close tightly when tapped.
• In a large saucepan, over medium heat, combine the mussels with the wine, stirring to combine. Cover and cook 4 to 5 minutes until shells have opened. Transfer opened shells to a bowl to cool. Re-cover and cook for a few minutes as needed until all the mussels have opened. Discard any that do not open.
• Once cooled, remove shells from mussels and reserve half for serving. Place mussels in a bowl and then strain the cooking liquid into the same bowl, discarding solids. Cover and refrigerate until serving time.
• Mince the capers finely and place in a small bowl. Add yogurt and season with salt. Add 2 tablespoons of the cooking liquid (which has been added to the mussels in the refrigerator). Mix well with a whisk to slightly whip the yogurt.
• To serve, in reserved half shell, dollop a small amount of caper yogurt, place a mussel on top, and garnish with mint.

MUSSELS IN GREEN SAUCE MADRID (MEJILLONES EN SALSA VERDE MADRID)

Steps:

• Scrub the mussels under the faucet and remove the beards, and then set aside.
• In a 6 quart saucepot place butter, flour, wine, lemon juice and clam juice and bring to a boil over high heat. Add the mussels and return to a boil. Reduce heat to low and simmer covered 3 minutes or until mussels are opened. With a slotted spoon remove mussels to 2 or 4 deep serving bowls or dishes and set aside.
• Place the liquid into a blender or food processor and add the parsley, garlic cloves, shallot, salt and pepper and blend well. Pour the sauce over the mussels and serve with a French or Italian bread to sop up the wonderful sauce.

MUSSELS SAGANAKI

Steps:

• Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels or open ones that don't close when tapped on the counter. Rinse well.
• In a large pan, bring the wine, thyme and bay leaf to a boil. Add the mussels and cook for 4-5 minutes, or until just opened.
• Pour the mussel liquid through a fine strainer into a heatproof container and set aside. Discard any unopened mussels. Remove the top half shell from each mussel and discard.
• Heat the oil in a saucepan, add the onion and stir over medium heat for 3 minutes. Add the garlic and cook for 1 minute more, or until it starts to turn golden. Pour in the reserved mussel liquid, increase the heat and bring to a boil, then boil for 2 minutes or until almost dry.
• Add the tomato, tomato paste and sugar, then reduce the heat and simmer for 5 minutes. Add the vinegar and simmer for another 5 minutes.
• Add the mussels to the saucepan and cook over medium heat for 1 minute , or until just heated through. Spoon into a warm serving dish. Top with the crumbled feta and fresh thyme leaves. Serve hot.