Mussels With Tomatoes And Feta Food

MUSSELS WITH TOMATOES AND FETA

Steps:

• In a large pot, heat the olive oil. Add the garlic, onion, bell pepper, tomatoes, oregano and cayenne and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.
• Add the Sambuca and boil for 1 minute.
• Add the mussels, cover and cook until the mussels open, about 5 minutes.
• Transfer the mussels to 6 bowls. Return the pot to high heat and stir in the feta and butter. Pour the broth over the mussels and serve.
• NOTE: You may also put the mussels into a large bowl and set in the middle of the table and let everyone serve themselves. Don't forget the crusty bread!

MUSSELS PROVENçAL

Steps:

• Rinse the mussels under cold water. Soak in ice cold water for approximately 30 minutes to purge before cooking. Discard any with broken shells or those which do not close on their own.
• Heat a large pan over medium heat. Add the oil and pancetta to the pan and cook until the pancetta starts to brown. Add in the onions and cook until translucent. Add in the garlic and red pepper flakes and cook for 30 to 60 seconds before adding in the tomatoes. Cook for 2 to 3 minutes. Add the white wine and bring everything to a boil. Add the mussels and cook until they begin to open. Add in the parsley and lemon juice. Season with salt and mix well.
• Place the mussels in a shallow bowl with a spoon. Discard any mussels that do not open. Pour the remaining sauce over the mussels. Serve with toasted baguette and/or frites for a true Belgian experience.

MUSSELS WITH POTATOES AND OLIVES

Steps:

• Put the potatoes in a large microwave-safe bowl and cover with water by about 1/4 inch. Cover with plastic wrap and microwave until just tender, about 6 minutes; drain.
• Meanwhile, heat the olive oil in a large Dutch oven or wide pot over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 5 to 6 minutes. Add the potatoes, paprika, allspice, cayenne and 1 1/2 teaspoons salt; stir until the potatoes are coated with the spices and begin to soften, 2 to 3 minutes. Stir in 1 cup water and the tomatoes, scraping up any browned bits from the bottom of the pot. Bring to a simmer, cover and cook until the potatoes are tender, about 10 minutes.
• Stir in the mussels, olives and parsley. Cover and cook until the mussels open, 4 to 5 minutes. (Discard any that do not open.)

MUSSELS WITH TOMATOES & CHILLI

Steps:

• Put the tomatoes in a heatproof bowl. Cover with boiling water, leave for 3 mins, then drain and peel. Quarter the tomatoes and scoop out and discard the seeds using a teaspoon. Roughly chop the tomato flesh.
• Heat the oil in a large pan with a tight- fitting lid. Add the garlic, shallot and chilli, then gently fry for 2-3 mins until softened. Pour in the wine and add the tomatoes, paste, sugar and seasoning (mussels are naturally salty so take care with the salt). Stir well and simmer for 2 mins.
• Tip in the mussels and give them a stir. Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened.
• Discard any shells that remain shut, then divide the mussels between two bowls and add the basil leaves. Provide a large bowl for the empty shells.

MUSSELS WITH PESTO AND TOMATOES

Steps:

• In a mini food processor, combine the basil, walnuts and whole garlic clove and pulse until fine.
• add the Parmesan and 2 tablespoons of the oil and process until smooth. Transfer the pesto to a medium bowl and add the butter.
• Stir in the tomatoes and season with salt and pepper.
• In a very large, deep skillet or large soup pot, heat the remaining 1/4 cup of olive oil until shimmering. Add the shallots and sliced garlic and cook over high heat, stirring, until lightly golden, about 4 minutes.
• Add the white wine and a generous pinch each of salt and pepper and bring to a boil.
• Add the mussels and stir for 1 minute. Cover and cook, stirring occasionally, until all of the mussels have opened, about 6 minutes.
• Add the pesto and tomatoes and stir until the butter is thoroughly melted and the mussels are evenly coated. Transfer the mussels and broth to bowls and serve with crusty bread.

MUSSELS WITH TOMATOES, HERBS AND GARLIC (MOULES PROVENçALE)

Steps:

• To make the sauce, heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni, and cook over low heat for 5 minutes or until softened but not browned.
• Mix in the tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes.
• Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked.
• Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish.
• Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once.

MUSSELS WITH TOMATO AND GARLIC

Steps:

• Heat the oil on a medium heat in a large saucepan with lid (large enough to hold the mussels).
• Add the garlic and cook stirring constantly for about one minute.
• Add the onion, celery, and tomato and cook until the onions and celery are tender.
• Salt and pepper to taste.
• Add the wine and cook an additional 10 minutes, adding water if required to prevent the sauce from becoming too thick.
• Add the mussels stirring to coat, cover, and cook until the shells open (5 to 10 minutes).
• Spoon the mussels and sauce into four bowls and sprinkle with parsley.

STEAMED MUSSELS WITH FENNEL, TOMATOES, OUZO, AND CREAM

Steps:

• Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes.
• Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt.
• Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.

MUSSELS WITH TOMATO & WHITE WINE SAUCE

Steps:

• In a large saute pan, melt the butter.
• Add the onions, salt, and pepper, and cook, stirring, for 4 minutes.
• Add the garlic and tomatoes, and cook, stirring, for 1 minute.
• Add the wine, parsley, and bring to a boil.
• Add the mussels, cover, and cook until the shells have opened, about 4 minutes.
• Remove from the heat and discard any shells that do not open.
• Transfer to a large deep bowl and serve immediately. Make sure to have spoons available as this broth is good!
• Use your nice crusty french bread for dipping.