Joanne Weir Follow @ChefJoanneWeir

Mussel Saganaki

This version of a classic Greek dish really highlights the flavors of fresh shellfish!
Feel free to experimant and substitute fresh shrimp for the mussels.

Serves 6



1 / 4 cup extra virgin olive oil
1/2 medium yellow onion, minced
4 large tomatoes, peeled, seeded, and coarsely chopped or 2 cups tomatoes, fresh or canned
1 cup dry white wine such as Sauvignon Blanc
1/4 teaspoon dried oregano
Pinch of crushed red pepper
1 teaspoon red wine vinegar
2 pounds mussels, washed, beards removed
6 ounces feta cheese, crumbled
Salt and freshly ground black pepper
1 tablespoon coarsely chopped fresh flat-leaf parsley


Heat the olive oil in a large frying pan over medium heat and cook onions, stirring occasionally, until soft, 7 minutes. Increase the heat to high. Add the tomatoes, wine, oregano, red pepper and vinegar and stir well. Bring to a boil , reduce the heat to low and simmer until thick, 20 to 30 minutes.

Add the mussels and cover the pan. As the mussels open, remove them from the pan and keep them warm on a platter. Cook until all the mussels have opened. Remove the mussels from their shells and discard the shells.

Return the mussels to the pan. Add the feta and stir well. Simmer slowly 30 seconds. Season with salt and pepper.

Pour the mussels and sauce onto a platter and garnish with parsley. Serve immediately.