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Mussels saganaki with mustard
Mussels saganaki with mustard

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The ingredients needed to prepare Mussels saganaki with mustard:
  1. Prepare mussels
  2. You need hot green pepper
  3. Take 1 clove garlic
  4. You need mustard
  5. Use feta cheese
  6. Provide white wine
  7. You need 1 little flour
Instructions to make Mussels saganaki with mustard:
  1. Sauté the hot pepper and the garlic until golden.
  2. Stir in the wine and when it has boiled for a couple of minutes add the mussels. If the mussels are fresh without a shell add a little of the water from the bag that they come in, or else just add some water. Add the mustard as well.
  3. Let everything boil (about 5-7 minutes, they don't need more).
  4. When the mussels are done, add the feta cheese cut into cubes.
  5. Finally, thicken the saganaki by adding  a little flour.

Reheat the mussels and their sauce in the same skillet you used to cook the sauce, over medium-low heat. On each plate add a big portion of tomato sauce add the raw mussel meat and a full hand of the feta cheese and the cheddar mixed. In the town near to our summer home in Greece, is a "psaro taverna" or seafood tavern that's been a favourite of our family Get this all-star, easy-to-follow Steamed Mussels in a Creole Mustard, Bacon, and Cognac Cream Sauce recipe from Emeril Lagasse. Mussels saganaki - Indirect woodfired oven. A slightly spicy version of mussels saganaki, slowly cooked to perfection, in a clay.

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