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Mýdia Saganaki – Mussels Saganaki

“Saganaki” refers to various Greek appetisers, which are prepared in a small, two handled heavy bottomed frying pan, itself called a saganaki or sagani. The most common traditional Greek recipes cooked in a saganaki pan include cheese saganaki and shrimp saganaki. Serve this delicious Greek mussels saganaki recipe as a great starter with lots of bread to dig in all that amazing sauce.

Mýdia Saganaki - Mussels Saganaki
Ingredients
  • 500 g mussels
  • 2 tablespoons olive oil
  • 2 shallots, minced
  • 4 cloves garlic, minced
  • 1 yellow banana pepper, deseeded, finely chopped
  • ½ cup white wine
  • 2 Roma tomatoes, chopped
  • ¾ tablespoon tomato paste
  • ¼ teaspoon dried oregano
  • ½ tablespoon freshly cracked black pepper
  • ½ cup feta cheese, crumbled
  • 2 tablespoons fresh basil, minced
Instructions
  1. Wash the mussels thoroughly and set aside.
  2. Heat the olive oil in a large pot over medium heat. Add the shallots, garlic and banana pepper and sauté for 2 minutes.
  3. Increase the heat to high, add the wine and reduce for 1 minute.
  4. Add the tomatoes, tomato paste, oregano and fresh cracked pepper and cook until tomatoes start to break down and release their juices, about 2 minutes.
  5. Add the mussels to the pot and give them a quick stir. Cover and cook for 5 minutes.
  6. Remove the pot from the heat. Discard any mussels that did not open.
  7. Add the feta cheese, basil and serve immediately.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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