When I cook saganaki mussels, it's usually because I found fresh mussels and I'm not in the mood for complicated recipes. Everything is done in a pan and then in the oven. The onion and garlic really help with the final flavor, and if the cheese browns a bit on top, even better. It's the kind of recipe you make when you're craving something with sauce, without it being too heavy.
Quick info
Total time: 35-40 minutes
Preparation time: 10 minutes
Cooking/baking time: 20-25 minutes
Servings: 2-3 people
Difficulty: easy
Recipe type: main, Mediterranean
Ingredients
500 g mussels (washed and cleaned)
1 onion (medium)
3 cloves of garlic
tomato sauce (approx. 200-250 ml or enough to cover the mussels)
100 g feta cheese or telemea
oil (2-3 tablespoons)
salt, pepper
dried oregano
Preparation method
1. Grate the onion and garlic or chop them finely if it's easier for you. They don't need to be very uniform.
2. Heat the pan with oil. Add the onion and garlic to sauté, just until they start to get a little color, don't leave them too long.
3. Add the mussels and let them cook for 1-2 minutes, stirring. You just want them to pick up a little of the onion flavor and release their juices.
4. Pour the tomato sauce over the mussels. Stir and season with salt and pepper. Let it simmer on low heat for a few minutes to combine the sauce.
5. Transfer everything to a heat-resistant dish (like Pyrex). Sprinkle the crumbled feta or telemea on top and a little dried oregano.
6. Bake at 180°C for 15-20 minutes. The cheese should heat up and melt slightly, it doesn't have to brown too much.
7. Serve with rice and a little chopped parsley, if you have it on hand.
Why I make this recipe often
It's quick, doesn't require complicated techniques, and is perfect when you're in the mood for something with seafood without too much effort. The sauce gets a nice flavor from the cheese and spices, and if there's any left, it goes great with bread the next day.
Tips and variations
Tips
If you're using fresh mussels, check that they are closed at the start. If any don't open after cooking, throw them away.
Don't leave the onion on the heat too long, otherwise it will darken and give a bitter taste.
The tomato sauce can be made from crushed tomatoes or canned.
If you want more consistency, you can add a bit of sugar to the sauce, but it's not necessary.
Substitutions
Telemea easily substitutes feta if you don't have it on hand, but the final taste will be slightly different, saltier and stronger.
You can also use a mix of cheeses if you want to use what you have in the fridge, but you don't need a large amount.
You can also use frozen mussels if you don't have access to fresh ones. They should be thawed and used directly.
Variations
Sometimes I add sliced hot pepper to the sauce if I want something spicier.
Oregano can be replaced with dried basil, but the flavor will be different.
If you have cherry tomatoes, you can add them whole along with the sauce.
Serving ideas
Plain rice or pilaf, to soak up the tomato sauce.
It also goes well with toasted bread.
If you want something heartier, a side salad is enough.
Frequently asked questions
Can I use frozen mussels?
Yes, just thaw them beforehand and drain them well. The texture will be slightly different from fresh ones, but the recipe works the same.
Can I replace feta with another cheese?
Yes, with telemea or even firmer goat cheese. The taste will be slightly different, but the basic idea remains.
How much tomato sauce should I use if it's not specified exactly?
Use enough to cover the mussels in the pan, usually 200-250 ml. If you're using canned tomatoes, crush them lightly beforehand.
How do I know if the mussels are cooked?
The mussels should open when cooked. If any remain closed, do not use them. Those that are already open before cooking are not good.
Nutritional values (estimates)
A medium serving (without rice) has about 250 kcal. Macros: approximately 20 g protein, 15 g fat (mainly from oil and cheese), 8-10 g carbohydrates (from onion and sauce). With rice, the carbohydrate amount increases. These values are indicative and can vary depending on the cheese chosen and how much sauce you use.
Storage and reheating
Mussels do not keep well for a long time after cooking. It's best to consume them on the same day. However, if there are leftovers, store them in the fridge in an airtight container and consume within 24 hours. When reheating, use low heat or the oven, so the cheese doesn't harden.
Quick info
Total time: 35-40 minutes
Preparation time: 10 minutes
Cooking/baking time: 20-25 minutes
Servings: 2-3 people
Difficulty: easy
Recipe type: main, Mediterranean
Ingredients
500 g mussels (washed and cleaned)
1 onion (medium)
3 cloves of garlic
tomato sauce (approx. 200-250 ml or enough to cover the mussels)
100 g feta cheese or telemea
oil (2-3 tablespoons)
salt, pepper
dried oregano
Preparation method
1. Grate the onion and garlic or chop them finely if it's easier for you. They don't need to be very uniform.
2. Heat the pan with oil. Add the onion and garlic to sauté, just until they start to get a little color, don't leave them too long.
3. Add the mussels and let them cook for 1-2 minutes, stirring. You just want them to pick up a little of the onion flavor and release their juices.
4. Pour the tomato sauce over the mussels. Stir and season with salt and pepper. Let it simmer on low heat for a few minutes to combine the sauce.
5. Transfer everything to a heat-resistant dish (like Pyrex). Sprinkle the crumbled feta or telemea on top and a little dried oregano.
6. Bake at 180°C for 15-20 minutes. The cheese should heat up and melt slightly, it doesn't have to brown too much.
7. Serve with rice and a little chopped parsley, if you have it on hand.
Why I make this recipe often
It's quick, doesn't require complicated techniques, and is perfect when you're in the mood for something with seafood without too much effort. The sauce gets a nice flavor from the cheese and spices, and if there's any left, it goes great with bread the next day.
Tips and variations
Tips
If you're using fresh mussels, check that they are closed at the start. If any don't open after cooking, throw them away.
Don't leave the onion on the heat too long, otherwise it will darken and give a bitter taste.
The tomato sauce can be made from crushed tomatoes or canned.
If you want more consistency, you can add a bit of sugar to the sauce, but it's not necessary.
Substitutions
Telemea easily substitutes feta if you don't have it on hand, but the final taste will be slightly different, saltier and stronger.
You can also use a mix of cheeses if you want to use what you have in the fridge, but you don't need a large amount.
You can also use frozen mussels if you don't have access to fresh ones. They should be thawed and used directly.
Variations
Sometimes I add sliced hot pepper to the sauce if I want something spicier.
Oregano can be replaced with dried basil, but the flavor will be different.
If you have cherry tomatoes, you can add them whole along with the sauce.
Serving ideas
Plain rice or pilaf, to soak up the tomato sauce.
It also goes well with toasted bread.
If you want something heartier, a side salad is enough.
Frequently asked questions
Can I use frozen mussels?
Yes, just thaw them beforehand and drain them well. The texture will be slightly different from fresh ones, but the recipe works the same.
Can I replace feta with another cheese?
Yes, with telemea or even firmer goat cheese. The taste will be slightly different, but the basic idea remains.
How much tomato sauce should I use if it's not specified exactly?
Use enough to cover the mussels in the pan, usually 200-250 ml. If you're using canned tomatoes, crush them lightly beforehand.
How do I know if the mussels are cooked?
The mussels should open when cooked. If any remain closed, do not use them. Those that are already open before cooking are not good.
Nutritional values (estimates)
A medium serving (without rice) has about 250 kcal. Macros: approximately 20 g protein, 15 g fat (mainly from oil and cheese), 8-10 g carbohydrates (from onion and sauce). With rice, the carbohydrate amount increases. These values are indicative and can vary depending on the cheese chosen and how much sauce you use.
Storage and reheating
Mussels do not keep well for a long time after cooking. It's best to consume them on the same day. However, if there are leftovers, store them in the fridge in an airtight container and consume within 24 hours. When reheating, use low heat or the oven, so the cheese doesn't harden.