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MUSSELS SAGANAKI WITH EPIROS FETA CHEESE

INGREDIENTS

  • 1 teacup EPIROS Feta Cheese, coarsely grated
  • 1kg fresh mussles
  • ¼ teacup olive oil
  • 1 ½ tbsp. flour
  • 1 teacup dry white wine
  • 1 green pepper sliced into rings
  • 1 red pepper sliced into rings
  • ½ teacup parsley, finely chopped
  • 2 tbsp. powdered mustard
  • Black pepper
INGREDIENTS LIST

EXECUTION

Wash the mussels under running water, scrubbing with a hard brush. Remove their “hair” by pulling at it with your hands and let the mussels stand in a bowl of water for about an hour to allow any sand sink to the bottom. Strain and place in a pan with 3-4 cm of water.
Cover the pan and steam the mussels for 7 minutes until they are open; those that don’t open you throw away. Remove the opened mussels from their shells. Strain the broth through a fine mesh and keep approx. 1 teacup for the sauce.
Heat the olive oil and a shallow pan and sauté the peppers until soft. Sprinkle with the flour and stir with a spatula. Pour in the wine, add the mussel broth, the mustard diluted in tiny bit of water and season with black pepper. Let the sauce cook until it thickens.
Add the mussels, the Feta Cheese and stir, over the fire, for 1-2 minutes to until the mussels are warmed through and the cheese softens.
Serve sprinkled with fresh parsley.

Note: Do not add extra salt when cooking as the mussels are quite salty and become even more so with the addition of the feta cheese and the powdered mustard.