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Mussels Saganaki (Mydia Saganaki)
Fresh Halkidiki mussels steamed with tomatoes, feta, and ouzo in a bubbling sauce.
The waters around Halkidiki are famous for producing exceptional mussels, and this saganaki preparation shows them at their best. Plump, briny mussels are steamed open in a fragrant sauce of tomatoes, garlic, and ouzo, then topped with crumbled feta that softens into the sauce.
Our mydia saganaki begins with fresh mussels, scrubbed and debearded just before cooking. They're added to a hot pan with a rich tomato sauce spiked with garlic and a splash of ouzo - that anise-flavored spirit that defines Greek cooking. As the mussels steam open, they release their briny liquor into the sauce, creating something deeply savory.
The dish arrives at your table still bubbling, the feta half-melted into the tomato sauce, the mussels glistening and inviting. We provide plenty of crusty bread for soaking up the incredible sauce. This is Halkidiki on a plate - the taste of our local waters in every bite.
Our mydia saganaki begins with fresh mussels, scrubbed and debearded just before cooking. They're added to a hot pan with a rich tomato sauce spiked with garlic and a splash of ouzo - that anise-flavored spirit that defines Greek cooking. As the mussels steam open, they release their briny liquor into the sauce, creating something deeply savory.
The dish arrives at your table still bubbling, the feta half-melted into the tomato sauce, the mussels glistening and inviting. We provide plenty of crusty bread for soaking up the incredible sauce. This is Halkidiki on a plate - the taste of our local waters in every bite.
Prep: 20 mins
Cook: 15 mins
Serves: 4
Easy
Ingredients
1 kg fresh mussels
3 tbsp olive oil
4 cloves garlic, minced
400g crushed tomatoes
1/4 cup ouzo
1/2 tsp red pepper flakes
1 tsp dried oregano
150g feta cheese, crumbled
Fresh parsley, chopped
Crusty bread for serving
Salt and pepper
3 tbsp olive oil
4 cloves garlic, minced
400g crushed tomatoes
1/4 cup ouzo
1/2 tsp red pepper flakes
1 tsp dried oregano
150g feta cheese, crumbled
Fresh parsley, chopped
Crusty bread for serving
Salt and pepper
Instructions
1. Clean mussels thoroughly - scrub shells and remove beards. Discard any that don't close when tapped.
2. Heat olive oil in a large, deep pan with lid. Add garlic and red pepper flakes, cook 30 seconds.
3. Add crushed tomatoes and oregano. Simmer for 5 minutes.
4. Add ouzo carefully (it may flame). Stir and simmer 2 more minutes.
5. Add mussels to the pan, cover, and cook on high heat for 4-5 minutes, shaking pan occasionally, until mussels open.
6. Discard any mussels that haven't opened. Season sauce with salt and pepper.
7. Scatter crumbled feta over the top. Cover for 1 minute to slightly melt.
8. Garnish with parsley and serve immediately with crusty bread.
2. Heat olive oil in a large, deep pan with lid. Add garlic and red pepper flakes, cook 30 seconds.
3. Add crushed tomatoes and oregano. Simmer for 5 minutes.
4. Add ouzo carefully (it may flame). Stir and simmer 2 more minutes.
5. Add mussels to the pan, cover, and cook on high heat for 4-5 minutes, shaking pan occasionally, until mussels open.
6. Discard any mussels that haven't opened. Season sauce with salt and pepper.
7. Scatter crumbled feta over the top. Cover for 1 minute to slightly melt.
8. Garnish with parsley and serve immediately with crusty bread.
