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Good grief they just can't get a grip in the kitchen chaos! Some cooking critter's usually spilling something. Recently in the Very-Berry Pinwheels the mouse was losing the berries and now Fox Chef can't run and balance olives at the same time. Join us in this fun as we enjoy a dish where the basics with fish can be the best! And where else, but in Crete!
And above all, slow down in the kitchen!
Greece is full of iconic imagery of food, their history and landmarks...here is an illustrated story of the many things that are wonderful about Greece. Creating this spread conjured up the memory of eating an authentic Greek salad at a little beachside restaurant on the island of Zakynthos! Beautiful vistas and lovely flavors!
A great recipe that reminds me of dear friends: Mussels Saganaki!
It's a recipe made with a lot of the most famous mediterranean ingredients.
Here the recipe:
250 g mussels, shelled
3 tablespoon(s) olive oil
1 onion, dry
2 clove(s) of garlic
1 teaspoon(s) granulated sugar
1/2 teaspoon(s) oregano, dry
1/2 chili pepper
2 tablespoon(s) homemade ketchup
150 g feta cheese
Place a pan over heat and let it get very hot.
Add the olive oil and finely chopped onion. Sauté and let it caramelize nicely.
When ready, add the pepper, salt, thinly sliced garlic, granulated sugar, dry oregano and finely chopped thyme. Mix.
Add the finely chopped chili pepper, lower heat and add the grated tomatoes.
Bring the sauce to a boil and allow most of the liquid to evaporate. Add the ketchup, mix and add the shelled mussels.
Transfer to an ovenproof bowl.
Cut the feta into pieces and place over the mussels. Add the olive oil, pepper and thyme.
Bake in a preheated oven broiler for 2-3 minutes, until the cheese turns golden.