Mussels saganaki
Mussels saganaki
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Mussels saganaki
Υλικά
- 500 g (1.1 lb) mussel meat
- 80 ml (⅓ cup) extra virgin olive oil
- 1 pinch all-purpose flour
- 1 garlic clove, finely chopped
- ½ hot chili pepper, finely chopped
- 1 small ripe tomato, peeled and diced
- 1 tsp mustard
- 50 g (1.8 oz) feta cheese, crumbled
- Juice of 1 lemon
- 1 tbsp coarsely chopped fresh parsley
- A pinch of dried oregano
- Fleur de sel
- Freshly ground black pepper
Εκτέλεση
Rinse the mussel meat under cold running water and drain well.
Heat the extra virgin olive oil in a skillet over medium-high heat. Add the all-purpose flour, garlic, and hot chili pepper, stirring for a few seconds until fragrant, without allowing the garlic to brown.
Add the diced tomato and sauté for 2–3’, until it begins to soften. Stir in the mustard until fully incorporated into the sauce.
Add the mussels, season with fleur de sel and freshly ground black pepper, and pour in the lemon juice. Cook over high heat for 2–3’, until the mussels release their natural juices and the sauce thickens slightly.
Add the coarsely chopped parsley, sprinkle with a pinch of dried oregano, and gently shake the skillet to combine.
Remove from the heat, add the crumbled feta cheese, and allow it to warm gently from the residual heat without melting completely.
Serve immediately with fresh crusty bread to enjoy the flavorful sauce.
The secret to tender, juicy mussels is cooking them quickly over high heat. Overcooking will make them tough and diminish their naturally delicate texture.
For the best flavor and quality, choose fresh mussels from early fall through mid-spring. During this period, they are at their plumpest, most flavorful, and in their best condition for cooking.
