High-Protein Greek Mussels Saganaki with Tomato & Herbs, Served with Whole Wheat Bread
Plump, fresh mussels cooked in a vibrant tomato and herb sauce, with a hint of ouzo, embodying the flavors of the Greek islands. Served with crusty whole wheat bread for soaking up the delicious juices.
Nutrition Facts
Ingredients
Instructions
Step 1
Clean the mussels: scrub them under cold running water and remove any 'beards' (fibrous attachments). Discard any mussels that are open and don't close when tapped.
Step 2
In a large, deep skillet or pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Step 3
Pour in the canned diced tomatoes and bring to a simmer. If using ouzo, carefully add it now and let it simmer for 1-2 minutes to cook off the alcohol. Season with salt and black pepper.
Step 4
Add the cleaned mussels to the pot. Cover tightly and cook for 5-7 minutes, shaking the pot occasionally, until all the mussels have opened. Discard any mussels that did not open.
Step 5
Stir in the chopped fresh parsley. Serve the mussels immediately in a bowl with plenty of the tomato sauce, accompanied by slices of whole wheat bread for dipping.
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