Name: Thermaikos Midia Saganaki (Μύδια Σαγανάκι)
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings as a main dish, or 6 as a meze
Cuisine: Greek
Ingredients: 1.5kg fresh mussels, scrubbed and debearded; 60ml extra virgin Koroneiki olive oil; 1 medium yellow onion, finely chopped; 2 garlic cloves, thinly sliced; 1 small hot green pepper or 1/2 tsp dried boukovo flakes; 120ml dry white wine; 60ml ouzo; 400g ripe tomatoes, grated, or 400g canned chopped tomatoes; 1 tbsp tomato paste; 1/2 tsp sugar, only if the tomatoes are sharp; 1/2 tsp fine sea salt, plus more only after tasting; 1/2 tsp freshly ground black pepper; 150g Greek feta, crumbled in large pieces; 2 tbsp chopped flat-leaf parsley; 1 tbsp chopped dill; 1 lemon, cut into wedges; Country bread, for serving

Question 1

How do I clean mussels for midia saganaki?

Accepted Answer

Rinse 1.5kg fresh mussels under cold running water, scrub the shells with a stiff mussel brush, and pull away the beards. Tap any open mussel on the counter. If an open mussel does not close before cooking, throw it away.

Question 2

How long do mussels take to cook in saganaki?

Accepted Answer

Mussels cook in 4 to 5 minutes in midia saganaki. Add the cleaned mussels to the bubbling tomato sauce with 60ml ouzo, cover the pan, and cook over medium-high heat until the shells open. Discard any mussels that stay closed after cooking.

Question 3

Can I make mussels saganaki without ouzo?

Accepted Answer

Yes. Replace the 60ml ouzo with the same amount of dry white wine. Do not substitute a different anise liqueur, because ouzo gives Greek mussels saganaki its ouzeri character without overpowering the tomato, feta, dill, and parsley.

Question 4

Why are my mussels tough or rubbery?

Accepted Answer

Mussels turn tough when they cook too long. For Thermaikos midia saganaki, use medium-high heat and a covered pan so the mussels steam open in 4 to 5 minutes. Once the shells open, add the feta and cook only 1 to 2 minutes more.

Question 5

Can I make midia saganaki ahead of time?

Accepted Answer

Do not cook midia saganaki ahead. Mussels are best the minute they open. You can scrub and debeard the mussels up to 2 hours ahead, and you can cook the tomato base 1 day ahead, then reheat it until bubbling before adding the mussels.

Question 6

What pan should I use for mussels saganaki?

Accepted Answer

Use a wide two-handled saganaki pan or a shallow 28cm casserole for mussels saganaki. The wide surface helps the tomato sauce reduce quickly and gives 1.5kg fresh mussels enough room to steam open fast without overcooking.

Culinary Explorer

Thermaikos Midia Saganaki (Μύδια Σαγανάκι)

Ingredients

fresh mussels (midia)

extra virgin Koroneiki olive oil

yellow onion

Where cooking meets culture.

Ingredient	Quantity
fresh mussels (midia)scrubbed and debearded	1.5kg
extra virgin Koroneiki olive oil	60ml
yellow onionfinely chopped	1 medium