Greek · Lunch
Feta Mussels in Ouzo Tomato Sauce
Mussels Saganaki with Ouzo
Fresh mussels steamed open in ouzo and tomato with crumbled feta and fresh herbs, a Greek coastal classic.
$$
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
380Calories
38gProtein
16gFat
18gCarbs
4gSugar
2gFiber
720mgSodium
65mgChol
Goes well with
Muscadet Sèvre et Maine sur Lie, LoireMuscadet Sèvre et Maine sur Lie, Loire —...
local
Assyrtiko, Domaine Sigalas, SantoriniAssyrtiko, Domaine Sigalas, Santorini —...
international
Instructions
1
Prep
Discard any mussels that are open and do not close when tapped firmly. Finely dice 1 medium onion. Mince 3 garlic cloves. Crumble 80g feta cheese. Roughly chop 15g flat-leaf parsley. Have all ingredients measured and ready.
2
Saute
Heat 2 tbsp olive oil in a large wide pot over medium heat. Add diced onion and soften 4–5 minutes until translucent. Add minced garlic and chilli flakes, cook 1 minute until fragrant.
3
Build
Pour in 3 tbsp ouzo and simmer 1 minute until the alcohol burns off. Add 300g crushed tomatoes, 0.5 tsp oregano, 0.5 tsp salt, and 0.25 tsp black pepper. Simmer 5 minutes until sauce thickens slightly.
4
Steam
Add 700g scrubbed mussels, stir to coat in sauce, and cover with a tight-fitting lid. Cook over high heat 4–5 minutes, shaking the pot once halfway through, until all mussels have opened. Discard any unopened mussels.
5
Plate
Scatter crumbled feta and fresh parsley over the mussels and serve immediately with crusty bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 700g (24.7 oz) fresh mussels
- 80g (2.8 oz) feta cheese
- 300g (10.6 oz / 1 can) canned crushed tomatoes
- 1 medium onion
- 3 garlic cloves
- 45ml (3 tbsp) ouzo
- 2 tbsp extra virgin olive oil
- 0.25 tsp chilli flakes
- 0.5 tsp dried oregano
- 0.5 tsp sea salt
- 0.25 tsp black pepper
- 15g (small handful) flat-leaf parsley
- crusty bread