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Mussel Saganaki

Total Time40 minutes
Course: Appetizer
Cuisine: Canadian
Yield: 6 people

Materials

  • 2 lbs PEI Mussels
  • 1/4 cup olive oil
  • 1 cup finely diced cooking onions
  • 6 whole garlic cloves
  • 1 tbsp dried oregano
  • 1/4 tsp dry chillies optional
  • 1/3 cup ouzo or dry white wine
  • 398 mL can cherry tomatoes
  • 1/3 cup water
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper
  • 2 tbsps finely chopped fresh dill extra for garnish
  • 4 green onions thinly sliced white and green parts
  • Crusty bread

Instructions

  • Place mussels in a colander and rinse well, discard any mussels that are open.
  • Heat oil in a large deep cast iron skillet or deep sauce pot over medium heat.
  • Add onions and garlic and sauté 1-2 minutes until soft and translucent.
  • Add in oregano and chillies and sauté for an additional 30 seconds stirring.
  • Pour in ouzo or wine and stir.
  • Add in canned tomatoes and fill the can with 1/3 cup water. Stir to get all the tomato out of the can and pour into the pot.
  • Season with salt and pepper.
  • Reduce heat to simmer and let sauce cook for 10 minutes for all the flavours to absorb.
  • Stir in dill and turn heat up to medium. Add in mussels, stir well to mix and cover with lid.
  • Cook mussels covered for 6–8 minutes or until all mussels have opened.
  • Garnish with green onions and dill. Serve immediately with crusty bread for mopping up the sauce.