MUSSELS SAGANAKI

Mussels Saganaki is a classic Greek dish that brings the flavors of the Mediterranean to your table. Fresh mussels are cooked in a savory, vibrant sauce made with onions, red peppers, garlic, and ripe tomatoes, enhanced by smoked paprika, fresh herbs, and a splash of ouzo. This seafood delicacy is beautifully finished with crumbled feta cheese, marrying the briny taste of the sea with rich, tangy undertones. Perfect as an appetizer or a light main dish, Mussels Saganaki is a treat for the senses.

Ingredients

🥬 1 kg fresh mussels
🧅 1 red onion, finely chopped
🌶️ 1 red pepper, finely chopped
🌶️ 1 small red chili pepper, finely chopped with the seeds
🧄 2 garlic cloves, finely chopped
🍅 1 large ripe tomato, cut into small cubes
🧅 1 teaspoon smoked paprika
🍃 1 cup chopped fresh parsley
🌿 A few sprigs of thyme
🌿 10-12 basil leaves, roughly torn
🫒 A good glug of olive oil
🧂 Salt, pink rock salt
🧂 Black pepper, freshly ground from a large pepper mill
🍸 1 shot ouzo
💧 A little water for consistency, if necessary
🧀 Crumbled feta cheese

Instructions

1- Prepare Vegetables:

Finely chop the onion, red pepper, garlic cloves, and red chili pepper including seeds for a hint of heat.
Chop the fresh parsley.
Roughly tear the basil leaves.
Cut the ripe tomato into small cubes.

2- Sauté Aromatics:

Pour a generous glug of olive oil into a large stainless steel cooking pot and place it over low heat.
Add the chili, garlic, onion, and red pepper to the cold oil.
Sauté gently until the vegetables soften, enhancing their flavors.

3- Add Paprika:

Stir in 1 teaspoon of smoked paprika, allowing the aroma to infuse the vegetables.

4- Deglaze with Ouzo:

Pour in a shot of ouzo, stirring as the alcohol evaporates and leaves behind a sweet, anise aroma.

5- Incorporate Tomatoes and Herbs:

Add the chopped tomatoes, parsley, and a few sprigs of thyme to the pot.

6- Simmer Sauce:

Add a small amount of water for the desired consistency, if necessary.
Sprinkle with a pinch of salt, cover, and let the sauce simmer for about 20 minutes.

7- Adjust Seasoning:

After 20 minutes, remove the thyme sprigs.
Taste the sauce and season with black pepper, avoiding over-salting due to the feta and mussels' natural salt content.

8- Cook Mussels:

Increase the heat to high and add the cleaned mussels to the sauce.
Stir to coat them evenly.

9- Steam Mussels:

Cover the pot and cook for 3-4 minutes, until the mussels open.
Discard any mussels that do not open.

10- Add Feta and Basil:
- Turn off the heat.
- Add the torn basil leaves and crumble feta cheese over the mussels.
- Gently stir to warm the feta without fully melting it.

11- Rest:
- Cover the pot and let the dish rest for a couple of minutes to meld the flavors.

12- Serve:
- Serve the Mussels Saganaki in individual bowls with crusty bread on the side.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 starter portions
Equipment: Large cooking pot, chopping board, chef's knife, wooden spoon, pepper mill, gas stove/burner, serving plate