mussels saganaki with feta

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THE EXPERIENCE

recipe by:

Madame Ginger

traditional

contemporary

Level of difficulty

Time needed 30 minutes

INGREDIENTS

100 ml olive oil

1 onion, chopped

2 garlic cloves, minced

salt

freshly ground pepper

150 ml white wine

1 kg mussels

1 tbsp tomato paste

200 gr. peeled and crushed tomatoes

200 γρ. DODONI feta, crumbled

½ bunch of parsley, chopped

PREPARATION

Rinse the mussels well. If their shells are dirty, scrub them lightly using a sponge and carefully remove any hair.

EXECUTION

Heat the olive oil in a deep frying pan. Saute the onion and garlic until soft. Add salt and freshly ground pepper.

Pour the wine in the pan, add the mussels and cover with lid, for 5 minutes, until they’ re cooked.

Uncover the lid and remove the mussels with a large spoon. If using fresh mussels, discard the ones with their shells still attached.

Add the tomato paste and crushed tomatoes into the pan and stir.

Cook until most liquids have evaporated and the sauce has thickened.

Add the feta, stir and let cook for 1-2 minutes.

Add the mussels into the pan and stir gently.

Sprinkle with parsley, stir and remove from heat.

Serve the saganaki hot, preferably with some grilled slices of bread.

mussels saganaki with feta

Time needed
30 minutes

INGREDIENTS

100 ml olive oil

1 onion, chopped

2 garlic cloves, minced

salt

freshly ground pepper

150 ml white wine

1 kg mussels

150 ml white wine

1 kg mussels

1 tbsp tomato paste

200 gr. peeled and crushed tomatoes

200 γρ. DODONI feta, crumbled

½ bunch of parsley, chopped

PREPARATION

Rinse the mussels well. If their shells are dirty, scrub them lightly using a sponge and carefully remove any hair.

EXECUTION

Heat the olive oil in a deep frying pan. Saute the onion and garlic until soft. Add salt and freshly ground pepper.

Pour the wine in the pan, add the mussels and cover with lid, for 5 minutes, until they’ re cooked.

Uncover the lid and remove the mussels with a large spoon. If using fresh mussels, discard the ones with their shells still attached.

Add the tomato paste and crushed tomatoes into the pan and stir.

Cook until most liquids have evaporated and the sauce has thickened.

Add the feta, stir and let cook for 1-2 minutes.

Add the mussels into the pan and stir gently.

Sprinkle with parsley, stir and remove from heat.

Serve the saganaki hot, preferably with some grilled slices of bread.