8
Ingredients
500 gr.mussels (frozen)
200 gr.feta cheese
3 cloves of garlic
2 hot pickled peppers
200 ml. White wine
2 tablespoons of mustard
4 tablespoons of parsley
½ teaspoon of flour
Olive oil
Freshly ground pepper
Preparation
Mussels saganaki
1. Chop the garlic and the parsley. Put the mussels in a bowl with water to defrost and then into a colander to drain.
2. In a deep frying pan , saute the garlic and the peppers with olive oil. Add the mussels and mix lightly. Pour some wine and simmer for 2-3 minutes.
3. Dissolve the flour in ½ cup of water and add it to the mussels. Add mustard the pepper and if we want a little salt. Boil for 5 minutes on low heat.
4. Finally, add the feta cheese and the parsley. We boil it until the feta cheese melts and the sauce becomes mushy. We serve it instantly and we can add a bit of extra feta cheese if we want.