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Mydia Saganaki

Serves 4 to 6 Entree seafood, Fish

Mydia Saganaki

Mydia Saganaki hails from the coastal kitchens of northern Greece, where the sea's bounty meets the warmth of Greek hospitality. This dish is a family affair, often gracing the table as a centerpiece during leisurely weekend lunches. It's a celebration of simplicity, with olive oil flowing freely and lemon ever-present, waiting to be squeezed over the final creation. The recipe captured here is not a restaurant's rendition but a true reflection of how it is lovingly prepared at home.

The flavors of Mydia Saganaki are as vibrant as the Aegean itself, with plump mussels bathed in a briny embrace of ouzo and tomatoes, crowned with crumbled feta. The olive oil weaves through every bite, while a touch of sea salt and pepper tightens the harmony. Each mouthful delivers a tender, oceanic burst, balanced by the tang of tomato and the creamy, salty feta. This is Greece on a plate, best enjoyed with warm bread to mop up the fragrant juices.

Ingredients

  • 1 kgmussels — debearded
  • 100 mlouzo
  • 2tomatoes
  • 100 gfeta
  • 80 mlolive oil
  • to tastefine sea salt and black pepper

Method

  1. Begin by cleaning 1 kg of mussels thoroughly under cold running water. Scrub the shells with a stiff brush to remove any debris and pull out the beards by tugging them towards the hinge of the shell. Discard any mussels that are open and do not close when tapped. Once cleaned, set them aside to drain on a clean kitchen towel.
  2. In a large, wide pan, heat 80 ml of olive oil over medium heat. While the oil is warming, finely chop 2 tomatoes. Add the tomatoes to the pan and cook, stirring occasionally, until they soften and release their juices, creating a fragrant base. This should take about 5-7 minutes, and the tomatoes should look slightly thickened.
  3. Pour 100 ml of ouzo into the pan with the tomatoes. Allow it to simmer for a couple of minutes, letting the alcohol evaporate and the flavors meld. The aroma should be sweet and slightly anise-like, indicating the ouzo has integrated well with the tomatoes.
  4. Add the cleaned mussels to the pan, spreading them out evenly. Cover the pan with a lid and allow the mussels to steam. Cook them just until the shells open wide, which should take about 5 minutes. Discard any mussels that remain closed after cooking.
  5. Crumble 100 g of feta cheese over the mussels, allowing it to melt slightly into the sauce. Stir gently to combine, ensuring the feta is evenly distributed. The cheese should soften but not completely dissolve, adding a creamy texture to the dish.
  6. Season the dish with fine sea salt and black pepper to taste. Be cautious with the salt, as the feta will add its own saltiness. Serve the Mydia Saganaki immediately, garnished with a squeeze of fresh lemon juice and a sprinkle of oregano, if desired, for a bright finish.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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