Best 2 Mussels Saganaki Recipes

Mussels Saganaki is a classic Greek seafood dish that has tantalized taste buds for generations. This flavorful dish combines the briny sweetness of mussels with a rich tomato sauce, tangy feta cheese, and aromatic herbs. It is a versatile dish that can be served as an appetizer or a main course and is sure to impress any seafood lover. Whether you are a seasoned chef or a novice cook, this article will guide you through the process of creating a delicious and authentic Mussels Saganaki. Dive into the world of Mediterranean flavors and discover the secrets to making this delectable dish.

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MUSSELS SAGANAKI

Mussels Saganaki image

This delicious Greek dish makes a wonderful presentation and has a sauce to die for. Though many people are familiar with Flaming Cheese Saganaki, there is no flaming involved in this dish! The word saganaki refers to the utensil used to cook the food in. It's a two-handled frying pan used for cooking a wide range of meze, since it can be transferred from range to table. I personally like this served in a beautiful, hand-thrown and glazed ceramic bowl.

Provided by Jostlori

Categories Mussels

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs black mussels
1/2 cup dry white wine
3 sprigs fresh thyme
1 bay leaf
1 tablespoon olive oil
1 large onion, finely chopped
1 garlic clove, finely chopped
14 ounces ripe tomatoes, peeled and very finely chopped
2 tablespoons tomato paste
1/2 teaspoon sugar
1 tablespoon red wine vinegar
2 1/4 ounces feta cheese, crumbled
1 teaspoon fresh thyme leave

Steps:

Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels or open ones that don't close when tapped on the counter. Rinse well.
In a large pan, bring the wine, thyme and bay leaf to a boil. Add the mussels and cook for 4-5 minutes, or until just opened.
Pour the mussel liquid through a fine strainer into a heatproof container and set aside. Discard any unopened mussels. Remove the top half shell from each mussel and discard.
Heat the oil in a saucepan, add the onion and stir over medium heat for 3 minutes. Add the garlic and cook for 1 minute more, or until it starts to turn golden. Pour in the reserved mussel liquid, increase the heat and bring to a boil, then boil for 2 minutes or until almost dry.
Add the tomato, tomato paste and sugar, then reduce the heat and simmer for 5 minutes. Add the vinegar and simmer for another 5 minutes.
Add the mussels to the saucepan and cook over medium heat for 1 minute , or until just heated through. Spoon into a warm serving dish. Top with the crumbled feta and fresh thyme leaves. Serve hot.

MUSSELS SAGANAKI

MUSSELS SAGANAKI image

Categories Shellfish Appetizer

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 pound of shelled mussels (about 35 medium)
10-15 fresh mussels in the shell
1/2 cup of olive oil
5 cloves of garlic, thinly sliced
2 tablespoons of prepared mustard
1/2 cup of dry white wine or dry vermouth
1/4 cup of finely chopped fresh flat-leaf parsley
1/4 cup of finely chopped fresh dill
1/4 teaspoon of freshly ground black pepper
1/4 cup finely sliced hot red pepper (optional)
1 cup of heavy cream
2/3 pound of feta cheese, cut into chunks

Steps:

1 pound of shelled mussels (about 35 medium) 10-15 fresh mussels in the shell 1/2 cup of olive oil 5 cloves of garlic, thinly sliced 2 tablespoons of prepared mustard 1/2 cup of dry white wine or dry vermouth 1/4 cup of finely chopped fresh flat-leaf parsley 1/4 cup of finely chopped fresh dill 1/4 teaspoon of freshly ground black pepper 1/4 cup finely sliced hot red pepper (optional) 1 cup of heavy cream 2/3 pound of feta cheese, cut into chunks

Tips:

Start with fresh mussels: Fresh mussels should be tightly closed and have a briny smell. Avoid any mussels that are open or have a foul odor.
Clean the mussels thoroughly: Use a stiff brush to scrub the mussels under cold water. Remove any beards or barnacles.
Use a large skillet or pot: The mussels will release a lot of liquid as they cook, so it's important to use a large enough skillet or pot to accommodate them.
Don't overcrowd the skillet or pot: If you overcrowd the skillet or pot, the mussels won't cook evenly.
Use a dry white wine: A dry white wine will help to bring out the flavor of the mussels.
Add some aromatics: Aromatics, such as garlic, onion, and shallots, will help to add flavor to the dish.
Cook the mussels until they open: The mussels are done cooking when they open. Discard any mussels that do not open.
Serve the mussels immediately: Mussels are best served immediately after they are cooked.

Conclusion:

Mussels saganaki is a delicious and easy-to-make dish that is perfect for a quick and easy meal. With its combination of fresh mussels, tangy tomato sauce, and creamy feta cheese, this dish is sure to please everyone at the table. So next time you're looking for a seafood dish that is both delicious and easy to make, give mussels saganaki a try. You won't be disappointed!