Original name: Midia Saganaki
Origin: Greece
Ingredients
1kg fresh mussels
600 gr of tomato sauce (with pieces, not velute – polpa di pomodoro)
1 big onion
1 piece of garlic
¼ bunch of parsley chopped finely (prezzemolo)
300 gr feta cheese
peper
raki (or substitute it with white wine)
salt
olive oil
Preparation
You first cut the “moustaches” of mussels (keep it closed and pull the things that are out, until they ‘re cut). Then put the cleaned mussels in a pot with a bit of water, and heat them. They should be opened after some minutes. You remove the black outer part and you keep them in a plate.
You prepare a tomato sauce in a pan: put oil, wait until it is hot, add the onion and garlic cut finely and add also some raki. After a while, add also the tomato sauce, salt, pepper and the mussels. Lower the fire and leave them to be cooked for almost 15 minutes. At the end, add the feta in pieces (just smash it with your hands), the parsley and turn off the fire.
Tip 1: You should have bought also enough bread 😉
Tip 2: keep some of the black outer parts to decorate your creation!