Cookware Recipes

Mussel Saganaki with Red Peppers

Tender mussels simmered in a rich tomato and red pepper sauce, topped with golden feta and finished with a squeeze of fresh lemon.

Recipe by Vikki Moursellas

Serves

4

Prep Time

15 min

Cook Time

40 min

Ingredients

  • 2 tbsp extra virgin olive oil, plus extra for drizzling
  • 1 brown onion, chopped
  • 1 red pepper (capsicum), chopped
  • 2 garlic cloves, crushed
  • 1 tbsp fresh oregano leaves, finely chopped
  • 1 tbsp tomato paste
  • 80 ml (½ cup) white wine
  • 400 g tinned cherry tomatoes
  • 500 g mussels, scrubbed well, beards removed
  • 70 g Greek feta lemon wedges, to serve

Method

  1. Heat olive oil in a large ovenproof saucepan over medium heat and fry the onion, red pepper and garlic for 8-10 minutes, until softened. Add the oregano and tomato paste and cook for a further 2 minutes, or until caramelised. Stir in the wine and allow the wine to reduce by half. Add the cherry tomatoes and 80ml water and simmer for 15 minutes, or until the liquid has thickened.
  2. Preheat the oven grill to 250°C.
  3. Increase the stovetop heat to medium-high. Arrange the mussels in the pan over the sauce, then cover with a lid and cook, shaking the pan constantly, for 10-12 minutes, until the mussels have opened. Discard any mussels that don't open; these are not safe to eat.
  4. Remove the lid from the saucepan. Crumble the feta over the mussels, then place the pan in the hot oven for 5-8 minutes, until the feta is lightly golden. Drizzle with a little extra olive oil and serve with lemon wedges.

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