A warm saucy appetizer made with fresh mussels. Not the typical flaming cheese.
- 1 pound of shelled mussels (roughly 35 mussels)
- 2 tbsp of olive oil
- 5 cloves of garlic, minced
- 1 medium-sized onion, chopped
- 2 tbsp of mustard powder
- 1/2 cup of dry white wine or dry vermouth
- 1/4 cup of flat-leaf parsley, chopped
- 1/4 tsp of crushed red pepper
- 1 cup of heavy cream
- 1/4 tsp of black pepper
- 2/3 pound of feta cheese, broken into chunks
- Clean mussels well. Make sure to remove all traces of sand.
- Place mussels into a pot of boiling water and wait for shells to open.
- Drain and rinse the mussels, then remove from their shells. Discard the shells, but set aside the insides.
- In a frying pan (or saganaki if you have one), heat up the olive oil on medium-high heat.
- Add in the garlic and onion. Cook for a few minutes, then add the mustard and stir.
- Add in all the mussels.
- When the mixture begins to steam, add in the parsley, pepper, and wine, cook for a few minutes until it’s hot.
- Add in the heavy cream and stir until mixture thickens.
- Add feta cheese on top and let it soften just a bit, but not enough that you can’t see it.
Make sure to clean the mussels well. You don’t want to taste sand in your saganaki.
If mussels aren’t for you, then try shrimp.