Mussel Saganaki, Tsalafouti Recipe
Make Mussel Saganaki, Tsalafouti Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mussel Saganaki
Method
Preparation
- 1
Clean the Mussels
Rinse the mussels under cold water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped.
- 2
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- 3
Cook the Mussels
Add the cleaned mussels to the skillet, followed by the cherry tomatoes and white wine. Cover and cook for about 5-7 minutes until the mussels open.
- 4
Add Feta and Season
Once the mussels have opened, crumble the feta cheese over the top, add red pepper flakes, and chopped parsley. Squeeze lemon juice over the mixture.
- 5
