Greek Mussels Recipes

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MUSSELS SAGANAKI RECIPE (GREEK MIDIA SAGANAKI)



Mussels Saganaki recipe (Greek Midia Saganaki) image

A summery and tasty mussels saganaki recipe! Midia saganaki (fried mussels) is one of the most popular appetizers served in a Greek Psarotaverna (fish tavern) and with good reason! Discover how to make your own Mussels saganaki with this traditional recipe, in less than 20 minutes.

Provided by Eli K. Giannopoulos

Categories     Appetizer

Time 20m

Number Of Ingredients 11

1 1/2 kg mussels, washed (50 ounces)
1 glass white wine (dry)
10 cherry tomatoes
1 pepper
1 red onion
1 spring of celery
1 carrot
2 cloves of garlic
1 bunch fresh parsley
100g/3.5 ounces feta cheese (optional)
1/2 cup olive oil

Steps:

  • Blend all the vegetables, apart from the tomatoes, into a blender, until finely chopped.
  • Heat a large saucepan into high heat and add the olive oil. Pour in the vegetable mixture and sauté.
  • Cut the cherry tomatoes into halves and add them into the pan along with the mussels and the feta cheese (crushed).
  • Pour in the white wine and cook at high heat, with the lid on, for 8-10 minutes.

STEAMED GREEK MUSSELS



Steamed Greek Mussels image

This recipe serves 2 as a main course or 4 as an appetizer. You will save about 25 minutes in preparation time if you purchase mussels that have already been cleaned and de-bearded. Confirm this with your fishmonger.

Provided by Compass & Fork

Categories     Appetizers     Main Dish

Yield 2 people

Number Of Ingredients 9

2 lb mussels (cleaned and de-bearded)
1 tbsp olive oil
4 cloves garlic (sliced)
3 tomato (chopped)
2 tbsp oregano, fresh, leaves (or 1 tablespoon dried)
1 cup dry white wine
2 tbsp parsley
1 lemon (juice only)
3 slices ciabatta (grilled. Click on link for recipe)

Steps:

  • Clean and de-beard the mussels.
  • Over a medium heat, add the olive oil and garlic. Stir occasionally, until the garlic is golden. Then add the tomatoes and oregano. Stir to combine, place a lid on the pan and cook until tomatoes start to break down, about 2 to 3 minutes.
  • Add the wine to the pan and when simmering again, add the mussels. Turn the heat up to medium/high and replace the lid. Shake the pan around occasionally and cook for 3 to 5 minutes, until all of the mussels have opened. Discard any that don't open.
  • Place mussels and sauce in a serving dish. sprinkle with parsley and serve with ciabatta and lemon juice.

SUNNY'S GREEN GODDESS MUSSELS



Sunny's Green Goddess Mussels image

Provided by Sunny Anderson

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons salted butter
1 tablespoon olive oil
6 cloves garlic, grated
1 white onion, finely chopped
Kosher salt and freshly ground black pepper
1/2 cup full-fat plain Greek yogurt
4 cups vegetable, chicken or seafood stock
Zest and juice of 1 lemon
2 pounds PEI mussels, cleaned
1 tablespoon roughly chopped fresh cilantro
1 tablespoon roughly chopped fresh dill
1 tablespoon roughly chopped fresh mint
1 tablespoon roughly chopped fresh Italian or curly parsley
1 tablespoon roughly chopped fresh tarragon
2 scallions, white and green parts, roughly chopped
Crusty bread, to serve

Steps:

  • In a large pot, melt the butter in the oil over medium heat. Add the garlic and onions and season with a pinch of salt and a few grinds of pepper. Sauté until softened, about 5 minutes. Add the yogurt and whisk until smooth. Raise the heat to medium high and slowly whisk in the stock and lemon juice. Bring to a simmer. Immediately add the mussels and cover. Cook until the mussels have opened up, 6 to 8 minutes. Discard any mussels that do not open.
  • While the mussels are cooking, pile the cilantro, dill, mint, parsley, tarragon, scallions and lemon zest on a cutting board and roughly chop a little more.
  • Give the mussels a stir, add the herb-zest mixture and stir again. Serve hot with crusty bread to dunk into the cooking liquid.

STEAMED MUSSELS WITH FENNEL, TOMATOES, OUZO, AND CREAM



Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream image

Pick good fresh and alive mussels for this dish, preferably Penn Cove. The fresher the better. This recipe is simply amazing in flavor. You will love it. Serve with a slice of bread.

Provided by DJFoodie

Categories     World Cuisine Recipes     European     Greek

Time 30m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
2 shallots, finely chopped
4 cloves garlic, finely chopped
1 bulb fennel - trimmed, cored and thinly sliced
1 large tomato, cubed
½ cup white wine
¼ cup ouzo
½ cup heavy cream
4 pounds mussels, cleaned and debearded
⅓ cup fresh basil leaves, torn
salt to taste

Steps:

  • Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes.
  • Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt.
  • Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 21.2 g, Cholesterol 76.3 mg, Fat 15.7 g, Fiber 2.7 g, Protein 16.3 g, SaturatedFat 7.4 g, Sodium 245.3 mg, Sugar 9.3 g

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