Mussels in Tomato and Feta Sauce
Quick Recipes Simple Recipes Fish and Seafood Greek
In Greek menus, this dish appears in the Appetizers section under the name Midia Saganaki. It was our favorite dish during our vacation in Lefkada. We ordered it three nights in a row at Dimitris tavern in Geni (by far the best tavern we ate at on the island, I recommend it wholeheartedly). I also recommend this dish, which will bring the flavors of the island into your home.
Ingredients
1 kg mussels (one bag)
50 ml dry white wine
1/2 onion
1 green chili pepper (or chili flakes; optional)
250 ml Greek-style tomato sauce
80 g sheep and goat feta
1 teaspoon dried oregano
3 tablespoons extra virgin olive oil
How to prepare mussels in tomato and feta sauce
- Clean the mussels thoroughly and remove the beards. Discard any open or broken mussels. Let drain for 10 minutes in a colander.
- In a wide skillet (one with a lid), heat 1 tablespoon of oil together with the wine. When it boils, add the cleaned mussels. Cover with the lid and let steam for about 5 minutes. Shake the pan a few times during this time, or if you can't shake it, lift the lid and stir the mussels. After this time, the mussels should be open and you'll see the liquid released by the mussels on the bottom of the pan.
- Remove the mussels from the pan with a slotted spoon. Let the remaining liquid in the pan simmer over low heat while you complete the next step.
- Remove half the mussels from their shells, leave the rest in their shells. Discard any mussels that haven't opened.
- In another skillet, heat the remaining 2 tablespoons of oil and sauté the finely chopped onion and chili pepper until softened.
- Add the reduced mussel liquid and the tomato sauce. Bring to a boil. Add the oregano and crumbled feta and cook for 1 minute.
- Add the mussels (both shelled and in-shell) and stir gently. Remove from heat.
- Serve with rustic bread.
Steam the mussels
Reduce the liquid from the mussels
Prepare the tomato sauce
Mussels in tomato sauce
