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Mussels Saganaki
35min
5 servings
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Mussels Saganaki is a vibrant Greek appetizer that combines fresh mussels with a robust tomato sauce infused with garlic, herbs, and a hint of ouzo for an authentic Mediterranean flavor. The dish is typically finished with crumbled feta cheese that melts slightly into the sauce, adding a creamy, tangy element that perfectly complements the briny sweetness of the mussels. Traditionally served in a small frying pan straight from the oven, this rustic yet elegant dish captures the essence of Greek coastal cuisine and makes an impressive starter for entertaining.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
3 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Milk
Sulfites
Ingredients
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Steps
Read instructions and get ready to cook
Clean the mussels
Rinse mussels under cold running water. Remove any beards (the fibrous threads) by pulling them toward the pointed end of the mussel. Discard any mussels that are already open or have cracked shells.
Prepare the vegetables
Dice the tomatoes. Finely chop the onion. Mince the garlic cloves. Chop the parsley, reserving some for garnish.
Heat the oil
In a large, oven-safe skillet or traditional Greek saganaki pan, heat olive oil over medium heat.
Sauté the aromatics
Add chopped onion to the hot oil and sauté until translucent, about 3-4 minutes. Add minced garlic and red pepper flakes. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
Add tomatoes
Add diced tomatoes to the skillet. Season with salt, black pepper, and dried oregano. Stir to combine.
Simmer the sauce
Bring the mixture to a simmer. Cook for 5-7 minutes until the tomatoes break down and the sauce starts to thicken.
Add the mussels
Add the cleaned mussels to the skillet. Stir gently to coat with the sauce.
Cover and cook
Cover the skillet with a lid. Cook for 5-6 minutes until the mussels open. Discard any mussels that remain closed after cooking.
Prepare for the oven
Preheat the broiler. Remove the lid from the skillet.
Add the feta
Crumble the feta cheese over the cooked mussels and sauce. Sprinkle with most of the chopped parsley, reserving some for garnish.
Broil
Place the skillet under the broiler. Broil for 2-3 minutes until the feta begins to melt and lightly brown. Watch carefully to prevent burning.
Prepare the lemon
Cut the lemon into wedges.
Serve
Remove from the broiler. Garnish with remaining fresh parsley and a drizzle of olive oil. Serve immediately with lemon wedges on the side. Serve with warm crusty bread for dipping into the flavorful sauce.
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