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Mussel’s saganaki

250 gr fresh black mussels

4-6 ripe tomatoes

1 large chopped onion

2 cloves chopped garlic

50 ml retsina wine

30 ml olive oil

30 ml ouzo

Chopped fresh basil leaves, chives, parsley and oregano

200 gr feta cheese



Wash the mussels very well

In a sauté pan heat the oil

Add the drained mussels. Leave for 1-2 minutes

Add the garlic and onions

Flame with ouzo and cool with the wine

Slow down the fire and add the chopped tomatoes.

Add fresh herbs and the feta cheese

Finish the dish in hot oven for 4-5 minuets and serve.


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