Musselssaganaki Recipes

MUSSELS SAGANAKI RECIPE (GREEK MIDIA SAGANAKI)

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

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.

AUTHENTIC GREEK MOUSSAKA

Steps:

• Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
• Meanwhile, make bechamel sauce. Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
• Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels. Whisk egg yolks into the cooled bechamel.
• Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil.
• Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.
• Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white.
• Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.
• Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.