MUSSELS SAGANAKI
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
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.
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maya rahman
[email protected]This recipe is the worst mussels saganaki I've ever had. Don't waste your time.
Brenda Davis
[email protected]I would not recommend this recipe. It was a waste of time and money.
Yosef Elsa
[email protected]This recipe was a disaster! The mussels were tough and the sauce was watery.
Ashar Rehman
[email protected]The mussels were a little overcooked, but the sauce was still delicious.
Mulumba Ibrahim
[email protected]I found this recipe to be a bit bland. I added some extra garlic and oregano and it was much better.
Suresh Ad
[email protected]This dish was a little too spicy for my taste, but I still enjoyed it. I'll probably use less cayenne pepper next time.
Kawaii Crafts
[email protected]I'm not a big fan of mussels, but I really enjoyed this dish. The sauce was so good that I even ate all the mussels!
Margaret Perry
[email protected]This recipe is a keeper! I'll definitely be making it again.
Pilar Duay
[email protected]I love the combination of flavors in this dish. The mussels, tomatoes, and feta cheese all work together perfectly.
Ahammed Hanif
[email protected]This was my first time making mussels saganaki and it turned out great! The recipe was easy to follow and the dish was very flavorful.
Haris Jan
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The mussels are always cooked perfectly and the sauce is divine.
thabo mvelase
[email protected]This mussels saganaki recipe was absolutely delicious! The mussels were cooked perfectly and the sauce was flavorful and creamy. I served it over rice and it was a hit with my family.