Mussel Saganaki with Ouzo

Cook Time 15 minutes

Servings 2


500g cleaned mussels

2 cloves of garlic
1 small brown onion finely diced
1 small fennel bulb
200g heirloom tomatoes
1 bunch of dill
100g of good Greek feta cheese
60ml of ouzo
1 tsp of smoked paprika
1 red chili (optional if you like it hot)
Extra Virgin Olive OIl
Salt and & pepper to taste


Add a splash of extra virgin olive oil, crushed diced garlic, onion and diced fennel to your saganaki pan (or small frying pan) and cook until translucent. 

Add roughly chopped heirloom tomatoes, chilli, paprika and sauté these in a pan until tomatoes start to break apart. 

Deglaze the pan with ouzo, adding the mussels, turn the heat down slightly and cover for 2 minutes, or until mussels open up. 

Season with salt and pepper, crumble feta cheese over the top and enjoy with some crusty sourdough bread or pitta! 


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