Mussels Saganaki 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.

MUSSELS SAGANAKI



Mussels Saganaki image

This delicious Greek dish makes a wonderful presentation and has a sauce to die for. Though many people are familiar with Flaming Cheese Saganaki, there is no flaming involved in this dish! The word saganaki refers to the utensil used to cook the food in. It's a two-handled frying pan used for cooking a wide range of meze, since it can be transferred from range to table. I personally like this served in a beautiful, hand-thrown and glazed ceramic bowl.

Provided by Jostlori

Categories     Mussels

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs black mussels
1/2 cup dry white wine
3 sprigs fresh thyme
1 bay leaf
1 tablespoon olive oil
1 large onion, finely chopped
1 garlic clove, finely chopped
14 ounces ripe tomatoes, peeled and very finely chopped
2 tablespoons tomato paste
1/2 teaspoon sugar
1 tablespoon red wine vinegar
2 1/4 ounces feta cheese, crumbled
1 teaspoon fresh thyme leave

Steps:

  • Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels or open ones that don't close when tapped on the counter. Rinse well.
  • In a large pan, bring the wine, thyme and bay leaf to a boil. Add the mussels and cook for 4-5 minutes, or until just opened.
  • Pour the mussel liquid through a fine strainer into a heatproof container and set aside. Discard any unopened mussels. Remove the top half shell from each mussel and discard.
  • Heat the oil in a saucepan, add the onion and stir over medium heat for 3 minutes. Add the garlic and cook for 1 minute more, or until it starts to turn golden. Pour in the reserved mussel liquid, increase the heat and bring to a boil, then boil for 2 minutes or until almost dry.
  • Add the tomato, tomato paste and sugar, then reduce the heat and simmer for 5 minutes. Add the vinegar and simmer for another 5 minutes.
  • Add the mussels to the saucepan and cook over medium heat for 1 minute , or until just heated through. Spoon into a warm serving dish. Top with the crumbled feta and fresh thyme leaves. Serve hot.

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