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Mydia saganaki mussels with feta
Fresh mussels saganaki with melted feta cheese and parsley

Mussels saganaki

Author: Flavelo
Recipes Main Courses Sauces and Gravies
A dish evoking the atmosphere of Greek coastal tavernas, where the salty sea breeze meets the cheese of mountain shepherds. 'Saganaki' actually refers to the two-handled frying pan the dish is cooked in. The salty liquor released by the mussels forms a natural emulsion with the olive oil and lemon, crowned by the creaminess of crumbled feta.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Wide frying pan with lid (important for steaming)
  • Brush (for cleaning mussels)

Allergen Information

⚠️ Molluscs
⚠️ Milk

Instructions

1 ✓

Scrub the mussels thoroughly under running water, removing the 'beards'. Discard any with broken shells or that don't close when tapped.

Tip: Mussels are living animals: if open and unresponsive to touch, it means they are dead and unsafe to eat.
2 ✓

Heat the olive oil in a pan over medium heat, then add the chopped garlic and oregano. Sauté for 1-2 minutes until fragrant.

Tip: Oregano's fat-soluble essential oils are released most intensely now (infusion).
3 ✓

Tip the cleaned mussels into the pan and pour over the lemon juice. Cover and cook for 5-7 minutes until the mussels open.

Tip: Steam generated under the lid conducts heat much more efficiently than water or air, cooking the mussel meat in moments.
4 ✓

When the mussels have opened (discard any that stay closed!), remove from heat and crumble the feta cheese over them.

Tip: The hot steam and residual heat are just enough to soften the feta into a creamy texture without it melting away completely.
5 ✓

Garnish with fresh parsley and serve warm with fresh bread for mopping up the sauce.

Tip: The acidity of the lemon cuts through the richness of the feta, balancing the flavours.

Recipe FAQ

The mussel didn't open, can I eat it?
Strictly forbidden! Unopened mussels may be spoiled, throw them away immediately.
Why is it gritty?
Likely sand remained inside. Soak mussels in cold water before cooking so they 'spit out' the sand.

Ingredients

  • 500 g Fresh mussels
  • 100 g Feta cheese
  • 3 tbsp Olive oil
  • 1 tbsp Fresh lemon juice
  • 1 tbsp Fresh parsley
  • 1 tsp Oregano
  • 2 cloves Garlic
  • 1 pinch Salt
  • 0.5 tsp Pepper