Recipes, Guides, Lifestyles by GRATSI

Greek Mussels Saganaki
EAT

ALEXANDRA'S KITCHEN

Greek Mussels Saganaki

A Classic Greek Seafood Meze.

By Alexandra's Home

 |  

@home.alexandras

July 20, 2026

By Alexandra's Home

Ingredients

  • 1.1

     lb (600 kg) fresh whole mussels, cleaned and debearded

  • 3

    tomatoes, peeled and blended

  • 1

    fresh onion, sliced

  • 1

     green pepper, chopped

  • 2

    garlic cloves, grated 

  • 1

     dry onion, chopped

  • 1

    block (150 g) feta cheese, crumbled

  • 1/4

    cup (50 ml) tomato juice

  • 1/4

     cup (50 ml) Gratsi White Wine

  • 60

    ml extra virgin olive oil, divided

  • 2

    tbsp chopped fresh parsley

  • 1

    tsp salt (adjust depending on the saltiness of the mussels)

  • Freshly ground black pepper

  • Red chili flakes (bukovo), to taste

Instructions

SHOP GRATSI WHITE WINE

TOTAL TIME

30 minutes

4 servings

SHOP GRATSI WHITE WINE

There are few dishes that capture the feeling of a Greek seaside taverna better than Mussels Saganaki. Fresh mussels are gently simmered in a rich tomato sauce with peppers, onions, garlic, a splash of ouzo, and creamy feta cheese that melts beautifully into the sauce. Served with plenty of crusty bread to soak up every last drop, this is one of those simple Greek recipes that brings the flavors of the Mediterranean straight to your table.

Two whole tomatoes and one halved tomato on a wooden cutting board, next to a small glass of yellow liquid on a white surface. A white colander with black mussels sits on a wooden board, next to bowls of chopped green onions and green peppers in a light sauce, ready for cooking. A glass of amber liquid sits on a wooden surface next to chopped and whole green onions, neatly arranged on a cutting board.

STEP 1

Scrub the mussels thoroughly under cold running water and remove the beards. Discard any mussels that are cracked or remain open after gently tapping them.

STEP 2

Heat a large pan over medium heat and add the extra virgin olive oil. Add the chopped green pepper and dry onion and sauté for 2 minute.

Finely chopped red onion pieces are spread out on a wooden cutting board. A bowl filled with chopped red onions and green bell peppers sits on a wooden surface next to a glass of amber-colored liquid. Chopped red onions and green bell peppers are being sautéed in oil in a white pan on a stovetop.

STEP 3

Add the sliced fresh onion and chopped garlic. Sprinkle with red chili flakes (bukovo) to your taste and sauté for one minute until fragrant. Pour in the Gratsi White Wine and let it cook for about 1 minute, allowing the alcohol to evaporate.

A garlic clove and a grater rest on a bowl of sliced green onions, all on a wooden surface. Another garlic clove sits nearby on the cutting board. A white plate on a wooden surface holds chopped green onions and a small pile of minced garlic. Chopped green peppers, onions, and shallots are being sautéed in oil in a light-colored pan.

STEP 4

Add the blended tomatoes and tomato juice. Cover with a lid and simmer over medium heat for about 10 minutes.

A food processor bowl filled with blended pink watermelon sits on a wooden surface. Behind it, a glass with yellow liquid and the word GRATSI is partially visible. A pan on a stove contains chopped green onions and onions sautéing, with a large amount of blended tomato sauce added in the center, starting to simmer. A large pot filled with bubbling red tomato sauce simmers on a stovetop, with orange oil pooling around the edges and visible bubbles breaking the surface.

STEP 5

Add the cleaned mussels to the pan and drizzle and cover the pan with a lid and cook for 4–6 minutes, shaking the pan once or twice, until the mussels have opened. Discard any mussels that remain closed.

A woman with curly hair stirs a pot of tomato soup on a stovetop in a modern kitchen, surrounded by shelves, jars, and green cabinets. A pot filled with black mussels simmering in a red tomato-based sauce, with bubbles rising as the dish cooks on the stove.

STEP 6

Scatter the crumbled feta cheese and chopped parsley over the mussels. Cover again and cook for 1-2 more minutes, just until the feta begins to soften without completely melting.

A pot of mussels cooked in tomato sauce, topped with crumbled feta cheese and chopped fresh parsley, sits on a stovetop. A woman in a kitchen looks down at a dish she’s holding, wearing a black top with red patterns and a white apron. The kitchen background includes shelves, utensils, and a sign that says “GRATSI.”.

STEP 7

Serve immediately with plenty of crusty bread to soak up the delicious tomato and feta sauce. Enjoy your Greek Mussels Saganaki with a chilled glass of Gratsi White Wine and share it with family and good friends—the Greek way.

A pan of cooked mussels in tomato sauce, topped with crumbled cheese and chopped herbs, sits on a wooden board next to a striped cloth and a glass with the word “GRATS.”.

The market

Someone pours Gratsi Red Wine from a sleek black box into a clear glass, both showing the Gratsi logo, set against a white background.
Red Wine

$39

A person pours Gratsi White Wine, a zero sugar, low-sulfite boxed wine, from a large Gratsi box into a clear Gratsi-branded glass on a wooden block.
White Wine

$39

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Rosé Wine

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