Easiest Way to Cook Appetizing Spicy tomato mussels with feta: Mydia Saganaki ♥️

Spicy tomato mussels with feta: Mydia Saganaki ♥️. 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. A summery and tasty mussels saganaki recipe!

Bring to a boil and then reduce heat to medium. Add the mussels to the pot. Mussels cooked with fresh tomato sauce, herbs, white Greek wine and feta cheese. You can have Spicy tomato mussels with feta: Mydia Saganaki ♥️ using 12 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Spicy tomato mussels with feta: Mydia Saganaki ♥️

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

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Spicy tomato mussels with feta: Mydia Saganaki ♥️ instructions

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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