Mussels Saganaki (Midia Ahnista)

🛒 Ingredients

• Mussels 150 g · 128 kcal
• Olive Oil 14 g · 119 kcal
• Onion 50 g · 20 kcal
• Garlic 10 g · 15 kcal
• Crushed Tomatoes 100 g · 20 kcal
• Ouzo 50 g · 20 kcal
• Feta Cheese 30 g · 78 kcal
• Fresh Parsley 5 g · 2 kcal
• Red Pepper Flakes 1 g · 0 kcal

👨‍🍳 Instructions

1. Clean the mussels thoroughly by scrubbing shells and debearding; discard any open mussels that do not close when tapped.
2. Heat olive oil in a large, deep pan or saganaki pan over medium heat, then sauté chopped onion until softened and translucent.
3. Add minced garlic and red pepper flakes (if using), cooking for another minute until fragrant, being careful not to burn the garlic.
4. Pour in the ouzo or white wine, bring to a simmer, and scrape up any browned bits from the bottom of the pan, then let it reduce slightly.
5. Stir in the crushed tomatoes, season with salt and freshly ground black pepper, and bring the sauce to a gentle simmer.
6. Add the cleaned mussels to the pan, cover tightly with a lid, and cook for 5-7 minutes, shaking the pan occasionally, until all mussels have opened.
7. Discard any mussels that did not open, then sprinkle crumbled feta cheese and fresh chopped parsley over the mussels.
8. Serve immediately straight from the pan, accompanied by crusty bread to soak up the delicious sauce.