Ingredients:
4 lbs of mussels
1 ½ cup of water
¼ cup of olive oil
1 green pepper, sliced into thin rings
1 red pepper, sliced into thin rings
1 ½ tbsp. white flour
1 cup dry white wine
2 tbsp of Dijon mustard
Pinch of pepper
1 cup of Epiros Original Feta
½ cup fresh parsley, chopped
4 lbs of mussels
1 ½ cup of water
¼ cup of olive oil
1 green pepper, sliced into thin rings
1 red pepper, sliced into thin rings
1 ½ tbsp. white flour
1 cup dry white wine
2 tbsp of Dijon mustard
Pinch of pepper
1 cup of Epiros Original Feta
½ cup fresh parsley, chopped
Makes: 4
Prep: 10 mins
Cook: 20min
2. In a 6 to 8-quart stockpot add 1 ½ cups of water and all of the mussels. Cover the pot with a lid and allow to steam at med high heat for about 7 min or until all of the mussels have opened. Discard any that have not opened.
3. Place mussels aside and reserve 1 cup of water from the mussel pot.
4. In a separate pan heat ¼ of a cup of good olive oil over med high heat. Add pepper and cook until soft.
5. Sprinkle in flour and stir until peppers are coated.
6. Add in wine, reserved water from mussels, mustard and a pinch of pepper. Allow sauce to come to a boil and thicken.
7. Add Epiros Feta and mussels to mixture, stir to warm.
8. Plate and sprinkle with parsley. Serve with crusty bread.
Comments & Reviews
Review this recipe
By