Ingredients

  • 100ml olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • Salt
  • Freshly ground pepper
  • 150ml white wine
  • 1kg mussels
  • 1tbsp tomato paste
  • 20g peeled and crushed tomatoes
  • 200g Dodoni Feta, crumbled
  • ½ bunch of parsley, chopped

Process

  • Rinse the mussels well. If their shells are dirty, scrub them lightly using a sponge and carefully remove any hair
  • Heat the olive oil in a deep frying pan. Saute the onion and garlic until soft. Add salt and freshly ground pepper
  • Pour the wine in the pan, add the mussels and cover with lid, for 5 minutes, until they’re cooked
  • Uncover the lid and remove the mussels with a large spoon. If using fresh mussels, discard the ones with their shells still attached
  • Add the tomato paste and crushed tomatoes into the pan and stir
  • Cook until most liquids have evaporated and the sauce has thickened
  • Add the Feta, stir and let cook for 1-2 minutes
  • Add the mussels into the pan and stir gently
  • Sprinkle with parsley, stir and remove from heat
  • Serve the Saganaki hot, preferably with some grilled slices of bread