http___www.greektastes.com_mussels-saganaki-mythia-saganaki_.xml
http___foodforthought-jelena.blogspot.com_2012_02_dagnje-na-buzaru.html_1.xml
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Ingredients: - 11/2 pound of fresh mussels - 1/2 a cup of white wine - 1/4 cup olive oil - 3 ripped tomatoes grated or - 1 tbsp of tomato paste - 1-2 hot peppers sliced - 1 onion sliced - 2 tbsp of dry oregano - 2 cloves garlic sliced - 1/4 cup of crumble feta cheese - 1/2 a bunch of parsley finely chopped Method: - Wash the mussels very well under plenty of running water and scrape off anything that is on the shell. - Place the fresh mussels in a strainer with a plate under it and refrigerate for a day. - The next day place them in a large bowl or casserole with water and some flour for about 30 minutes. - The mussels are alive and breathing and any sand they will spit out will stick to the flour on the bottom. - In a wide frying pan with olive oil (on high heat) add the mussels. - Cover the pan and allow it to steam the mussels. - About 3-5 minutes later the mussels will open and release their own juices. - Remove the mussels from the frying pan and allow them to cool down enough in order to pluck the meat out of most of them. - Leave some with the shell, just for the presentation. - In the same oil and mussel juice, sauté the onions first so they take some color and then add the pepper sliced, sliced garlic, chopped parsley, the grated tomatoes and white wine, (or the tomato paste diluted in the white wine). - When it comes to boil, reduce the heat and simmer until the sauce thickens. - Add the mussel meat and the mussels with shells and stir to mix with the sauce for 3-4 minutes. - Add the crumbled feta cheese and oregano and stir to mix with the sauce. - Remove the frying pan from the heat, place Mythia Saganaki (Mussels Saganaki) in a plate, and garnish with finely chopped parsley. - Serve Mythia Saganaki (Mussels Saganaki) hot with plenty of crusty bread or Greek pita. - Mythia Saganaki (Mussels Saganaki) is a great appetizer and is always being accompanied by Greek Ouzo, Tsipouro or Greek Wine.
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Bacite nekuvane, sveže dagnje koje su otvorene jer one nisu za jelo. Ostale operite u hladnoj vodi i malo izribajte njihovu površinu žicom za ribanje da bi odstranitili nakupine na površini ljuske, ako ih ima. Odstraniti bradicu dagnje, tj. travu koja je ostala da viri, pomoću koje se dagnja drži za podlogu, tako što travu uhvatite između palca i noža i vučete ka zaobljenom delu školjke. Dagnje su spremne za upotrebu. Kada ih spremite bacite one koje se nisu otvorile jer one nisu za jelo. Meni uz dagnje isključivo ide beli hleb i to dosta belog hleba koji umačem i uživam. Dagnje i lignje ne mogu proći bez belog hleba. Jednostavno crni hleb se ne slaže sa njima, bar ne meni. DAGNJE NA BUZARU ZA DVE OSOBE 1kg dagnji 3-5 čena belog luka veća veza peršuna 4 kašike maslinovog ulja 150ml dobrog belog vina 3-4 kašika pezli U velikom loncu zagrejati maslinovo ulje, spustiti beli luk i kratko ga propržiti. Dodati deo sitno seckanog peršunovog lista, vino i 1 kašiku prezle, pa pustiti da sve baci ključ. Spustiti trećinu dagnji u lonac, posuti ih ostatkom peršuna, pa spustiti tako i ostatak. Poklopiti lonac i bez otvaranja lonca na jakoj vatri oko 10 minuta kuvati dagnje. Povremeno energičmo protresti lonac, bez podizanja poklopca. Dagnje će se u pari otvoriti i pustiti more koje je zarobljeno u njima. Šerpa treba da je nešto veća jer će dagnje zauzeti više prostora kad se otvore. Izvaditi dagnje, a sos vratiti na ringlu i posoliti. Dodati još malo prezle da se malo zgusne i krčkati još malo. U tom sosu ćete imati i meso dagnji koje je ispalo prilikom kuvanja. Dagnje koje ste izvadili proverite i bacite one koje se nisu otvorile jer one nisu za jelo. Dagnje možete vratiti u morski sosić ili servirati odvojeno. I love the sea and all the things that it offers. I was born on the Adriatic coast and even dough I lived most of my life on the shores of the blue Danube, I still prefer the saltiness the seafood brings over a fresh water meal. 1kg mussels 3-5 garlic cloves handful of cut parsley 4 tablespoons of olive oil 150ml white wine 3-4 tablespoons of bread crumbs Wash the mussels under cold water and throw away the ones that are open. They are not for consumption. Heat the olive oil in a large pan and drop in finely cut garlic. Fry for a minute, and then add in half of the parsley, wine and a tablespoon of bread crumbs and let boil. Add in the mussels and the rest of the parley. Place the lid on and cook in high heat for ten minutes without opening the lid. When done, take of the stove, take the mussels out and in the sauce that is at the bottom add in some more breadcrumbs so it thickens a bit and salt to taste. Let boil on the stove for a minute or two. Throw away the mussels that have not opened. Place the mussels back in or serve the sauce separately.