Mussels Saganaki

"This delicious Greek dish makes a wonderful presentation and has a sauce to die for. Though many people are familiar with Flaming Cheese Saganaki, there is no flaming involved in this dish! The word saganaki refers to the utensil used to cook the food in. It's a two-handled frying pan used for cooking a wide range of meze, since it can be transferred from range to table. I personally like this served in a beautiful, hand-thrown and glazed ceramic bowl."
photo by threeovens photo by threeovens
photo by threeovens
photo by threeovens photo by threeovens
Ready In:




  • Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels or open ones that don't close when tapped on the counter. Rinse well.
  • In a large pan, bring the wine, thyme and bay leaf to a boil. Add the mussels and cook for 4-5 minutes, or until just opened.
  • Pour the mussel liquid through a fine strainer into a heatproof container and set aside. Discard any unopened mussels. Remove the top half shell from each mussel and discard.
  • Heat the oil in a saucepan, add the onion and stir over medium heat for 3 minutes. Add the garlic and cook for 1 minute more, or until it starts to turn golden. Pour in the reserved mussel liquid, increase the heat and bring to a boil, then boil for 2 minutes or until almost dry.
  • Add the tomato, tomato paste and sugar, then reduce the heat and simmer for 5 minutes. Add the vinegar and simmer for another 5 minutes.
  • Add the mussels to the saucepan and cook over medium heat for 1 minute , or until just heated through. Spoon into a warm serving dish. Top with the crumbled feta and fresh thyme leaves. Serve hot.

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  1. threeovens
    The sauce really is to die for. I served it to myself as written. DH wanted it over pasta as a main dish with some clams added. Great both ways.


I'm originally from San Diego, California but now retired and living the tranquilo life in Dominical, Costa Rica!
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