Saganaki translates as “little frying pan” and also refers to many dishes cooked in Greece. In this recipe, mussels are bathed in a rich tomato sauce with fresh herbs and feta. These mussels speak for themselves, but you could eat them with crusty bread to soak up the leftover sauce.
Recipe
mussels without shell about 350 g. (if you prefer use mussels with the shell)
half an onion
4-5 large tomatoes
4 tablespoons tomato paste
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 ground black pepper
1 red bell pepper (roasted or fresh)
olive or avocado oil
parsley
optional crumbled feta cheese once dish is ready
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