This authentic Mussels Saganaki (Midia Saganaki) brings the vibrant flavors of Greek seaside tavernas straight to your table in just 20 minutes.
A beloved Greek appetizer where plump, tender mussels nestle in a rich, aromatic tomato sauce with melted feta cheese.
The quick pan-frying method creates the perfect harmony of seafood and Mediterranean seasonings, making it an impressive yet effortless starter.
Whether served with crusty bread for date night or as part of a larger meze spread, this classic dish captures the essence of Greek coastal cuisine.
Fresh Mediterranean Mussels Ingredients
- Mussels: 1.5 kg fresh mussels, thoroughly cleaned and debearded
- Wine: 1 glass dry white wine, preferably Greek variety
- Vegetables: 10 cherry tomatoes, 1 pepper, 1 red onion, 1 celery sprig, 1 carrot
- Aromatics: 2 garlic cloves, 1 bunch fresh parsley
- Cheese: 100g feta cheese, crumbled (optional but recommended)
- Oil: 1/2 cup extra virgin olive oil for authentic Greek flavor
Step-by-Step Cooking Instructions
- Vegetable Preparation: Combine pepper, red onion, celery, carrot, garlic, and parsley in a blender. Pulse until finely chopped but not pureed.
- Base Cooking: Heat olive oil in a large saucepan over high heat. Add the vegetable mixture and sauté until fragrant and slightly softened.
- Adding Main Ingredients: Halve the cherry tomatoes and add them to the pan. Introduce the cleaned mussels and sprinkle crumbled feta cheese over top.
- Final Cooking: Pour in the white wine, cover with lid, and let it steam for 8-10 minutes until mussels open up beautifully. Any unopened mussels should be discarded.
Cooking Techniques
This Greek dish uses a simple but flavorful sautéing method that brings out the best in your seafood. The key is getting your pan nice and hot before adding the oil and vegetables.
When cooking the mussels, keep that lid tight – it creates a mini steam bath that helps them open up beautifully. You’ll know they’re ready when the shells pop open, usually after about 8-10 minutes.
Variations & Substitutions
While feta cheese adds that classic Greek touch, you can skip it if you prefer – the dish is still wonderful without it! Not a fan of cherry tomatoes?
Regular chopped tomatoes work just as well. For the wine, any dry white will do – a Pinot Grigio or Sauvignon Blanc are great choices.
If you’d rather not use wine, try seafood stock mixed with a splash of lemon juice instead.
Serving Suggestions
This saganaki makes a wonderful starter for 4 people or a main course for 2. Serve it straight from the pan with plenty of crusty bread to soak up all that tasty sauce.
A simple green salad on the side keeps things light and fresh. Don’t forget some extra lemon wedges – a little squeeze right before eating adds a lovely bright touch!
Storage Tips
Mussels are best eaten right away while they’re hot and fresh. If you do have leftovers, remove the mussels from their shells and store them with the sauce in an airtight container in the fridge for up to 2 days.
When reheating, warm gently on the stovetop just until hot – try not to overcook them. Keep in mind that mussels can get a bit chewy when reheated, so it’s best to make only what you plan to eat right away.
Mussels Saganaki (Greek Midia Saganaki)
Equipment
- Large saucepan
- Blender
Ingredients
- 1 1/2 kg mussels, washed (50 ounces)
- 1 glass white wine dry
- 10 cherry tomatoes
- 1 pepper
- 1 red onion
- 1 spring celery
- 1 carrot
- 2 cloves garlic
- 1 bunch fresh parsley
- 100 g feta cheese (3.5 ounces, optional)
- 1/2 cup olive oil
Instructions
- Blend all the vegetables, apart from the tomatoes, into a blender, until finely chopped.
- Heat a large saucepan into high heat and add the olive oil. Pour in the vegetable mixture and sauté.
- Cut the cherry tomatoes into halves and add them into the pan along with the mussels and the feta cheese (crushed).
- Pour in the white wine and cook at high heat, with the lid on, for 8-10 minutes.