Mussels Saganaki – Feta, Tomato, Chili

Clean the mussels thoroughly: scrub them under cold running water, remove any beards, and discard any open mussels that do not close when tapped.

Heat the Greek extra virgin olive oil in a large, deep pan or pot over medium-high heat. Add the minced garlic and dried chili flakes, and sauté for 1 minute until fragrant. Do not let the garlic brown.

Pour in the chopped tomatoes and dry white wine. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the alcohol to cook off and the sauce to thicken slightly.

Add the cleaned mussels to the pan. Cover tightly with a lid and cook for 5-7 minutes, shaking the pan occasionally, until all the mussels have opened. Discard any mussels that remain closed.

Crumble the PDO feta cheese over the mussels. Cover again and cook for another 1-2 minutes, just until the feta starts to soften and melt into the sauce.

Season with salt and freshly ground black pepper to taste. Stir in the chopped fresh parsley.

Serve immediately, directly from the pan, with plenty of crusty bread for dipping.