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Mussels Saganaki

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35min

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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

1
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.

2
Prepare the vegetables

Dice the tomatoes. Finely chop the onion. Mince the garlic cloves. Chop the parsley, reserving some for garnish.

3
Heat the oil

In a large, oven-safe skillet or traditional Greek saganaki pan, heat olive oil over medium heat.

4
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.

5
Add tomatoes

Add diced tomatoes to the skillet. Season with salt, black pepper, and dried oregano. Stir to combine.

6
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.

7
Add the mussels

Add the cleaned mussels to the skillet. Stir gently to coat with the sauce.

8
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.

9
Prepare for the oven

Preheat the broiler. Remove the lid from the skillet.

10
Add the feta

Crumble the feta cheese over the cooked mussels and sauce. Sprinkle with most of the chopped parsley, reserving some for garnish.

11
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.

12
Prepare the lemon

Cut the lemon into wedges.

13
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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