Back
Mussels Saganaki recipe (Greek Midia Saganaki)

Mussels Saganaki recipe (Greek Midia Saganaki)

Posted in 40 minutes or less, Appetizer & Meze, Beginner, Fried, Mainland Greece, Our hand picked recipes, Quick Meals: Ready in 20 minutes or less, Side dishes, Traditional Greek Feta Cheese Recipes, Vegetarian Originally published on Last updated on By


If you have ever been to Greece you can’t have missed out on this delicious Greek appetizer, served in every Psarotaverna (fish tavern)! This is a very easy Mussels saganaki recipe for you to recreate this simple and beloved traditional Greek appetizer, in less than 20 minutes!

‘Saganaki refers to various Greek appetizers, which are prepared in a small, two handled heavy bottomed frying pan, itself called a saganaki or sagani. The most common traditional Greek recipes cooked in a saganaki pan include cheese saganaki and shrimp saganaki. Serve this delicious Greek mussels saganaki recipe as a great starter with lots of bread to dig in all that amazing sauce. Enjoy over a glass of dry white wine!

Ingredients

  • 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

Instructions

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

Recipe image gallery:

 
 

Leave a Facebook comment

2 Comments

  1. sophia livizos says:

    at one of the supplied pictures you show the mussels with their cells and at the actual saganaki picture without them. What is the correct way to prepare this dish?

    • Hi Sophia

      You can make them both ways, my preferred one is with the shells off. Boil them till they hatch, separate the shell from the body and then cook with the sauce.

      Love

      Eli x

Leave a Reply

 
 
 
 
This site uses cookies. Find out more about this site’s cookies.