Mussels Saganaki with Tomato, Feta and Ouzo
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Ingredients
- 1000 g fresh mussels, scrubbed and debearded
- 1 onion
- 3 garlic cloves
- 400 g tinned chopped tomatoes
- 60 ml ouzo
- 100 g feta cheese, crumbled
- 3 tbsp olive oil
- 15 g flat-leaf parsley
Nutrition (per serving)
- Calories
- 298 kcal
- Protein
- 14.5 g
- Carbohydrate
- 11.3 g
- of which sugars
- 6.8 g
- Fat
- 17.5 g
- of which saturates
- 5.5 g
- Fibre
- 1.8 g
- Salt
- 1.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Discard any mussels that are broken or do not close when tapped. Finely chop the onion and crush the garlic.
- 2
Warm the olive oil in a large pan with a lid and soften the onion for 6 minutes, then add the garlic for 1 minute.
- 3
Stir in the tinned chopped tomatoes and ouzo, season well and simmer for 8 minutes until slightly thickened.
- 4
Tip in the mussels, cover and cook for 5 to 6 minutes, shaking the pan occasionally, until the mussels have opened. Discard any that remain closed.
- 5
Scatter over the feta and chopped parsley and serve at once with bread.
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