Midia saganaki
Mussels with tomato and feta
Mýdia saganáki: Thessaloniki mussels in a pan with tomato, peppers, feta and chilli
Thessaloniki is Greece's mussel capital, with farms in the Thermaic Gulf a few kilometres from the seafront ouzeries where this two-handled pan arrives, still bubbling, at the table. Mussels steam open in a quick sauce of peppers, tomato and chilli, and crumbled feta melts into the juices at the end. Bread is essential. The classic version adds a splash of ouzo; this one is alcohol-free, using a pinch of fennel seed for that aniseed note (add 2 tbsp ouzo with the tomatoes if you like). Common mistake: overcooking — take the pan off the heat as soon as the shells open. Chef's tip: buy mussels on the day and keep them in the fridge in a bowl covered with a damp cloth, never in water.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 3 ⅓ lb live musselsscrubbed and debearded
- 4 tbsp olive oil
- 1 red onionsliced
- 1 green peppersliced
- 3 cloves garlicsliced
- ½ tsp chilli flakes
- ½ tsp fennel seedslightly crushed; or 2 tbsp ouzo, see intro
- 3 ripe tomatoesgrated, skins discarded
- 4 oz fetacrumbled
- ⅓ oz fresh flat-leaf parsleychopped
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Method
0/5 doneStep 1: Check 3 ⅓ lb live mussels: tap any open ones on the counter and throw away any that don't close, plus any with cracked shells.
Step 2: Heat 4 tbsp olive oil in a wide, deep pan over a medium heat. Cook 1 red onion and 1 green pepper until soft, then add 3 cloves garlic, ½ tsp chilli flakes and ½ tsp fennel seeds for 1 minute.
7 minStep 3: Add 3 ripe tomatoes and simmer for 5 minutes, until slightly thickened.
5 minStep 4: Turn the heat to high, add the mussels, cover tightly and cook, shaking the pan, until the shells have opened and the mussels inside are plump and firm.
4 minStep 5: Discard any mussels that stay shut. Scatter over 4 oz feta and ⅓ oz fresh flat-leaf parsley, cover for 1 minute so the cheese softens, and serve straight from the pan.
1 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 28 g
- Carbs
- 13 g
- Fat
- 18 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does midia saganaki take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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