Mussels with Feta Cheese (saganaki)
You may not choose to eat mussels often, but here's a classic Greek recipe that we hope will convince you to do otherwise. Despite having to take time to carefully clean mussels, they are incredibly tasty, fun to eat and easy to make. You can try this recipe with a different shell fish, if it is that you do have a special liking for a particular type.
 )
Print
EmailIngredients:
2 lbs. mussels (without the shell)
1 medium onion
2 tbs olive oil
1 glass of white wine
1/2 tsp salt
2 cloves of garlic
1 tbsp tomato paste
1 dash of cayenne pepper
2 oz of feta cheese grated
a bunch of parsley chopped
Procedure:
Preheat oven at 200° C.
- Chop the onion.
- Chop garlic and parsley.
1. Saute the onion in olive oil until tender.
2. Add the mussels, tomato, the white wine and the salt.
3. Bring to a rigorous boil until all the alcohol has evaporated and all the mussels have opened (a closed mussel is indication that it is bad so remove any closed ones!)
4.. Add the garlic and the cayenne. Let simmer for 5 minutes.
5. Remove the top shell of the mussels, sprinkle with feta cheese and parsley and grill in the oven for the cheese to melt and get a golden color.
