Mussels Saganaki With Ouzo And Feta
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Bring 250 ml (1 cup) water to the boil in a large, deep frying pan over high heat. Add the mussels, cover and cook for 3–4 minutes, giving the pan a shake a few times, until the mussels just begin to open. Lift the lid and using tongs, remove all the mussels that have opened. Continue to cook the remaining mussels until they open then remove to the pile, reserve cooking liquid.
Dissolve the tomato paste in 125 ml (½ cup) mussel cooking liquid then combine with the crushed tomatoes and paprika.
Place a large frying pan over medium-high heat. Add the oil, spring onions and garlic and cook for 1–2 minutes until the spring onion softens and the garlic turns golden. Pour in the ouzo and cook until most of the liquid has evaporated, about 1 minute. Add tomato mixture, season to taste and mix to combine. Bring to a simmer and cook for 5 minutes. Add the mussels and toss to combine and simmer for a further minute.
Remove from the heat, add the herbs and mix though. Garnish with the feta and serve in the frying pan. Gently mix the feta through just before serving.
1 kg mussels, cleaned
1 tbsp tomato paste
400 g crushed tomatoes
1 tsp hot paprika
2 tbsp extra-virgin olive oil
1 cup finely chopped spring onions
1 clove garlic, thinly sliced
60 ml (¼ cup) ouzo (see Note)
¼ cup finely chopped parsley
¼ cup finely chopped dill
salt and pepper
100 g Greek feta, crumbled
Añadido por: Natália Martins
Consultado: 1687 X
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