Greek Saganaki Mussels with Ouzo and Feta
A vibrant and aromatic Greek dish featuring tender mussels in a rich, ouzo-infused sauce with tangy feta and herbs.
Preparation
Get these tasks done before you start cooking.
Cleaning the Mussels
- 1
Rinse Mussels
Rinse mussels under cold water.
- 2
Discard Open Shells
Discard any that are cracked or remain open after tapping.
- 3
De-beard Mussels
Pull out the fibrous threads to de-beard.
Preparing the Sauce Base
- 1
Heat Oil
Heat olive oil in a large pot over medium heat.
- 2
Sauté Onions
Sauté onions until translucent, about 3 minutes.
- 3
Add Aromatics
Add garlic, red pepper flakes, and black pepper; cook for 1 minute.
Tip: Be sure mussels are closed when you start cooking.
How to Make Greek Saganaki Mussels with Ouzo and Feta
Total time: 1 h · Yields 4 servings
- 1
Simmering Sauce
Add ouzo and let it simmer for 2 minutes.
- 2
Adding Mussels
Stir in tomatoes, then add mussels, cover, and cook until they open, about 8-10 minutes.
- 3
Finishing Touch
Stir in feta and parsley after cooking, then remove from heat.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the fridge for up to 2 days.
Can I make this dish without ouzo?
Yes, substitute white wine for a similar anise-flavored result.
What can I use instead of feta cheese?
A mild goat cheese can be used as an alternative.
Can I freeze the cooked mussels?
It’s best to consume fresh, but you can freeze them; texture may slightly change.
Is there a non-spicy version?
Omit the red pepper flakes for a milder taste.
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