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

Spicy tomato mussels with feta: Mydia Saganaki ♥️.

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, spicy tomato mussels with feta: mydia saganaki ♥️. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Spicy tomato mussels with feta: Mydia Saganaki ♥️ is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It's simple, it is quick, it tastes delicious. Spicy tomato mussels with feta: Mydia Saganaki ♥️ is something which I've loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook spicy tomato mussels with feta: mydia saganaki ♥️ using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Spicy tomato mussels with feta: Mydia Saganaki ♥️:

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

Steps 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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