Mussels Saganaki
A delicious fish recipe with tomato sauce and feta cheese.
Ingredients
- olive oil extra virgin
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 red pepper chopped
- ½ tsp dried oregano
- chili flakes (optional for heat)
- 1 tbsp tomato paste
- 1 can (400 grams) chopped tomatoes
- 2 fresh tomatoes diced
- ¼ cup tsikoudia or ouzo (optional)
- 500 grams frozen mussels cleaned and thawed
- 100 grams feta cheese crumbled
- fresh parsley chopped, for garnish
- salt and black pepper (to taste)
Instructions
- Heat the olive oil in a large pan over medium heat.
- Add the chopped onion and the garlic.
- Sauté until softened, about 3-4 minutes. Let the garlic become fragrant.
- Add the red pepper, stirring occasionally until the pepper softens.
- Stir in the dried oregano, salt, black pepper, and a pinch of chili flakes
- .Cook for another minute to release the flavors.
- Add the tomato paste and stir well, allowing it to caramelize slightly for richer depth.
- Add the mussels to the pan and gently stir to coat them in the sauce
- .Cover and let them cook for about 10 minutes, or until they are fully heated through.
- Pour in the canned tomatoes and fresh diced tomatoes.
- If using, add the tsikoudia or ouzo at this stage.
- Stir well and let the sauce simmer for about 15 minutes, allowing it to thicken and develop its flavors.
- Lower the flame and immediately crumble the feta cheese over the dish, allowing it to slightly melt into the sauce.
- Remove from the heat.
- Sprinkle with freshly chopped parsley and serve hot with crusty bread for dipping.
Notes
- If using fresh mussels instead of frozen, ensure they are properly cleaned and discard any that remain closed after cooking.
- Feta cheese should be added at the last moment to preserve its texture.
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