How to make
The name saganaki comes from the pan into which this dish is being cooked. It is a deep pan with two handles on each side.
Clean the mussels carefully with a wire brush, wash them and place them in a deep pot, without water.
Cover with a lid and cook for approximately 10 minutes.You can tell they are ready when all the shells are open. If some that are still closed, discard them.
In the meantime, saute the finely chopped onion, and chilli peppers.
Add the diced tomatoes and simmer, until the sauce thickens. Add the mussels, oregano, and crushed garlic.
Pour in the Ouzo and cook for 3-4 minutes, remove from the stove and sprinkle with the crumbled feta cheese and finely chopped parsley.
Serve hot, garnished with lemon slices and a few stalks of parsley.
Pairs perfectly with a glass of chilled Ouzo.
Since the sauce is full of flavours, make sure you have prepared enough toasted bread to dip it in. You can also use the shells to scoop it instead of spoons.
Enjoy your meal!
