Mussels With Tomatoes And Feta Recipes

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MUSSELS WITH TOMATOES AND FETA



Mussels With Tomatoes and Feta image

I think I found this in Food & Wine Magazine about 3 years ago. Quite tasty. Make sure you have a big loaf of crusty bread to go with this to sop up all the great broth.

Provided by CulinaryQueen

Categories     Mussels

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 onion, finely diced
1 green bell pepper, finely chopped
1 lb plum tomato, peeled and chopped
1 teaspoon oregano
1/4 teaspoon cayenne pepper
2 tablespoons sambuca romana (anise flavored liquer)
3 lbs mussels, scrubbed and debearded
1/4 cup feta cheese, plus
2 tablespoons feta cheese, crumbled
1 tablespoon butter

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!

Nutrition Facts : Calories 328.3, Fat 16.3, SaturatedFat 4.8, Cholesterol 78.5, Sodium 791.7, Carbohydrate 15, Fiber 1.6, Sugar 3.7, Protein 29.7

STEAMED MUSSELS WITH FENNEL, TOMATOES, OUZO, AND CREAM



Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream image

Pick good fresh and alive mussels for this dish, preferably Penn Cove. The fresher the better. This recipe is simply amazing in flavor. You will love it. Serve with a slice of bread.

Provided by DJFoodie

Categories     World Cuisine Recipes     European     Greek

Time 30m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
2 shallots, finely chopped
4 cloves garlic, finely chopped
1 bulb fennel - trimmed, cored and thinly sliced
1 large tomato, cubed
½ cup white wine
¼ cup ouzo
½ cup heavy cream
4 pounds mussels, cleaned and debearded
⅓ cup fresh basil leaves, torn
salt to taste

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.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 21.2 g, Cholesterol 76.3 mg, Fat 15.7 g, Fiber 2.7 g, Protein 16.3 g, SaturatedFat 7.4 g, Sodium 245.3 mg, Sugar 9.3 g

MUSSELS WITH TOMATOES, HERBS AND GARLIC (MOULES PROVENçALE)



Mussels with Tomatoes, Herbs and Garlic (Moules Provençale) image

Provided by Denis Blais

Categories     Garlic     Herb     Shellfish     Tomato     Appetizer     Dinner     Seafood     Mussel     Fall     Winter     Anniversary     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 1-2

Number Of Ingredients 13

2 1/4 lbs mussels, cleaned
1/2 cup dry white wine
Provençale Sauce:
1 tablespoon olive oil
2 onions, chopped
1 celery stalk, chopped
1 garlic clove, chopped
1 teaspoon chopped fresh basil, plus extra to garnish
bouquet garni
1 tablespoon tomato paste
1 lb. ripe plum tomatoes, peeled and chopped, or 1 14-oz can chopped tomatoes
salt and pepper
1 teaspoon sugar

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 CHORIZO AND TOMATOES ON TOAST



Mussels With Chorizo and Tomatoes on Toast image

Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.

Provided by Molly Baz

Categories     Onion     Fennel     Garlic     Tomato     White Wine     Mussel     Bean     Cilantro     Lemon     Bread     Dinner     Seafood     Shellfish     Summer     Fall     Dairy Free

Yield 4 servings

Number Of Ingredients 14

1/2 cup extra-virgin olive oil, divided
1 1/2 oz. dried cured Spanish chorizo, thinly sliced into coins
1 medium onion, chopped
1 medium fennel bulb, chopped
6 garlic cloves, smashed, divided
1 pint cherry tomatoes, preferably Sun Gold
1/4 tsp. crushed red pepper flakes
1 tsp. kosher salt, divided
1 cup dry white wine
2 lb. mussels, soaked, scrubbed, beards removed
1 (15.5-oz.) can cannellini beans, rinsed, drained
1 1/2 cups chopped cilantro leaves with tender stems
2 lemons, divided
4 (1"-thick) slices sourdough or country-style bread

Steps:

  • Heat 1 Tbsp. oil in a large heavy pot or Dutch oven over medium. Add chorizo and cook, stirring occasionally, until browned and crisp, 2-3 minutes. Add onion, fennel, 5 garlic cloves, and 3 Tbsp. oil and cook, stirring often, until vegetables are softened but not browned, 8-10 minutes. Add tomatoes, red pepper, and 3/4 tsp. salt and cook, stirring, until warmed through, about 2 minutes longer.
  • Add wine and cook, stirring occasionally, just to burn off some of the alcohol, 1-2 minutes. Add mussels and beans and stir once or twice to incorporate. Cover pot and steam until all mussels are open, 3-5 minutes. Discard any that do not open. Stir in cilantro. Cut 1 lemon in half and squeeze in 1 Tbsp. lemon juice.
  • Meanwhile, working in batches, heat remaining 2 Tbsp. oil in a large skillet over medium. Add bread and cook until golden brown and crisp on one side, about 2 minutes. Transfer toast to a medium bowl. Rub cooked sides of toast with remaining garlic clove; season with remaining 1/4 tsp. salt.
  • Spoon mussel mixture and broth over toasts. Cut remaining lemon into wedges and serve alongside.

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