Greek Mussel Pan

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 onion (s), diced
  • olive oil
  • 500 g mussel meat, frozen
  • 200 ml white wine
  • 5 tomato (s), diced
  • 5 clove (s) garlic
  • 1 small chilli pepper (s)
  • 800 ml vegetable stock
  • 2 tablespoon cornstarch
  • 1 bottle Cremefine
  • 300 g feta cheese
  • salt
  • Pepper, (lemon pepper)
  • Paprika powder, hot
  • Garlic powder
  • possibly spice mixture, (Vegeta)
Greek Mussel Pan
Greek Mussel Pan

Instructions

  1. Fry the onions well in a pan with oil. Add thawed mussels and fry briefly. Deglaze everything with the white wine and simmer briefly.
  2. Now add the tomato cubes, press or finely chop the garlic through a press and chop the chilli pepper and add it to the pan as well. Mix the vegetable broth with the cornstarch and pour the cremefine into the mussel pan. Bring to the boil and simmer on a low flame for 10 minutes.
  3. Finally, finely crumble the feta and add it.
  4. Melt the cheese and season with salt, lemon pepper, paprika powder, garlic powder and possibly Vegeta.

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