Ingredients:

• 11/2 pound of fresh mussels
• 1/2 a cup of white wine
• 1/4 cup olive oil
• 3 ripped tomatoes grated or
• 1 tbsp of tomato paste
• 1-2 hot peppers sliced
• 1 onion sliced
• 2 tbsp of dry oregano
• 2 cloves garlic sliced
• 1/4 cup of crumble feta cheese
• 1/2 a bunch of parsley finely chopped

Method:

• Wash the mussels very well under plenty of running water and scrape off anything that is on the shell.
• Place the fresh mussels in a strainer with a plate under it and refrigerate for a day.
• The next day place them in a large bowl or casserole with water and some flour for about 30 minutes.
• The mussels are alive and breathing and any sand they will spit out will stick to the flour on the bottom.
• In a wide frying pan with olive oil (on high heat) add the mussels.
• Cover the pan and allow it to steam the mussels.
• About 3-5 minutes later the mussels will open and release their own juices.
• Remove the mussels from the frying pan and allow them to cool down enough in order to pluck the meat out of most of them.
• Leave some with the shell, just for the presentation.
• In the same oil and mussel juice, sauté the onions first so they take some color and then add the pepper sliced, sliced garlic, chopped parsley, the grated tomatoes and white wine, (or the tomato paste diluted in the white wine).
• When it comes to boil, reduce the heat and simmer until the sauce thickens.
• Add the mussel meat and the mussels with shells and stir to mix with the sauce for 3-4 minutes.
• Add the crumbled feta cheese and oregano and stir to mix with the sauce.
• Remove the frying pan from the heat, place Mythia Saganaki (Mussels Saganaki) in a plate, and garnish with finely chopped parsley.
• Serve Mythia Saganaki (Mussels Saganaki) hot with plenty of crusty bread or Greek pita.
• Mythia Saganaki (Mussels Saganaki) is a great appetizer and is always being accompanied by Greek Ouzo, Tsipouro or Greek Wine.