MUSSELS SAGANAKI RECIPE (GREEK MIDIA SAGANAKI)
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
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
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
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
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
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
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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