Easy Recipe: Appetizing Mussels saganaki in tomato sauce

Mussels saganaki in tomato sauce. San Marzano plum tomatoes—known for their pure tomato flavor—are the secret supermarket find in this super quick simmering sauce. As the mussels open, the sauce flavors the briny meat in the shells. Serve this delicious Greek mussels saganaki recipe as a great starter with lots of bread to dig in all that amazing sauce.

Fresh mussels steamed in tomato sauce and served over pasta is the ultimate comfort food! Take this tomato sauce with bacon and wine, for example. This is one of those dishes that you might only think to order in a restaurant, but it's actually very doable in a home kitchen! This Appetizing Mussels saganaki in tomato sauce using 6 easy ingredients and 5 easy steps. Here is how you cook this tasty food.

Ingredients of Mussels saganaki in tomato sauce

  1. It’s 1/2 kg of mussels.
  2. Prepare 4-5 of medium-sized tomatoes.
  3. You need 2 of hot chili peppers.
  4. It’s 250 g of feta cheese.
  5. You need of salt, pepper.
  6. Prepare of oregano.

Mussels saganaki – download this royalty free Stock Photo in seconds. Mussels in shell in tomato sauce – traditional greek mussels saganaki. 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.

Mussels saganaki in tomato sauce step by step

  1. Place the oil and the hot chili peppers in the frying pan..
  2. Sauté a little and then add the tomato, blended. Let it boil until the sauce thickens..
  3. Add the mussels, salt, pepper, oregano and leave over strong heat for only 3 minutes..
  4. Turn off the heat, add the feta cheese that you have already crumbled and serve..
  5. Bon appétit!.

I personally like this served in a beautiful, hand-thrown and glazed ceramic bowl. Saganaki translates as "little frying pan" and also refers to many dishes cooked in Greece. In this recipe, mussels are bathed in a rich, ouzo-scented tomato sauce with fresh herbs and feta. These mussels speak for themselves, but you could eat them with crusty bread to soak up the leftover sauce. Once the sauce has thickened, add the mussels, stir, and adjust the heat so the sauce is simmering.