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, Feta 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!
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.
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?
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.
Over the past 8 years you have made My Greek Dish the number one destination for anyone searching for authentic Greek recipes! For that I cannot thank you enough!
It all started with an idea… To collate and publish all those recipes that I loved when I was young, the ones I made with so much love for my children and grand children!
So go ahead, explore my delicious collections and don’t forget to leave me a comment, connect with me on Facebook or Instagram and sign up to my mailing list so you never miss out on my latest creations!
(470 votes, average: 4.89 out of 5)
Loading...
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
I like your recipes, they are easy to follow. Thank you
Your welcome Rosa! Thank you for your kind words 🙂
You write pepper as one of the ingredients., what kind of pepper?
Regular black pepper 🙂
Can you make the mussel saganaki the day before and then reheat?