Mussels Saganaki
Recipe courtesy 3 Greek Sisters
Midia saganaki (MEE-dee-ah sah-gah-NAH-kee)
Greece is surrounded by glorious blue water; the Aegean Sea on one side, and the Ionian Sea on the other. These waters provide Greeks and visitors an array of fish and shellfish to enjoy in the several tavernas that line the magnificent beaches. This was a beachside favourite, a quick lunch of mussels cooked in a spicy tomato sauce. You will need bread to sop up the juices in the bowl. Leave only the shells behind.
Serves 2
Ingredients
- 1 lb (500 g) mussels
- 2 tbsp olive oil
- 2 shallots, minced
- 4 garlic cloves, minced
- 1 yellow hot banana pepper, deseeded, finely chopped
- ½ cup white wine
- 2 plum tomatoes, chopped
- 1 tbsp tomato paste
- ¼ tsp dried oregano
- Fresh cracked pepper
- ½ cup feta cheese, crumbled
- 2 tbsp fresh basil, minced
Directions
- Wash the mussels thoroughly (see below) and set aside.
- Heat the olive oil in a large pot over medium heat. Add the shallots, garlic and banana pepper and sauté until soft, about 2 minutes. Increase the heat to high, add the wine and reduce for 1 minute. Add the tomatoes, tomato paste, oregano and fresh cracked pepper and cook until tomatoes start to break down and release their juices, about 2 minutes.
- Add the mussels to the pot and give them a quick stir. Cover and cook for 5 minutes. Remove the pot from the heat. Discard any mussels that did not open. Add the feta cheese, basil and serve immediately.
Cleaning Mussels
Mussels must be cleaned well just before cooking. To do this, rinse the mussels under cold water and remove any barnacles using a stiff brush. Cut or tug away any “beards”. Place mussels in a sink filled with cold water and let them sit for 30 minutes so that any remaining sand or grit is removed. Drain and use immediately.
Mussels
Live mussels should be partially closed or completely closed. Discard any open or cracked mussel shells. If you are unsure about a mussel, tap it against a hard surface, if the mussel contracts and closes, it is alive.
Storing Mussels
Store mussels in a refrigerator until ready for use. Arrange in a bowl over ice or cover in a wet paper towel. Do not store in an airtight container as they will suffocate.
Photo by Eleni Bakopoulos
