Name: Mussels or Shrimp in White Wine (Midia or Garides Saganaki)
Yield: Serves 2-3
Cuisine: Greek
Ingredients: 1 pound shucked mussels, or 2 pounds mussels in shell, briefly steamed and taken out of their shells; or 2 pounds shrimp, briefly steamed and peeled, leaving tail on; ½ cup water or fish stock; ¼ cup olive oil; ¾ cup crumbled feta cheese; 2-3 tablespoons lemon juice; Sea salt to taste; 5-6 scallions, coarsely chopped; 1½ cups chopped fresh flat-leaf parsley; ½-1 teaspoon minced fresh chili pepper, or ⅓-⅔ teaspoon dried red pepper flakes; 1 teaspoon dry mustard; 1 cup dry white wine

Preparation info

Serves
2-3

Difficulty
Easy

Appears in

The Foods of Greece

By Aglaia Kremezi

Published 1993

About

Mussels are eaten regularly in Thessalonica, Kavalla, and all over northern Greece. They are sold shucked, in small airtight plastic bags filled with seawater. The packaging and expiration date—no more than two days later—are stamped on the packet.

As in Athens, we rarely find mussels in the fishmarkets, so each time I travel to the north I always eat a lot of the local specialties: mussels dipped in batter and fried, cooked with rice, or this way in white wine, which I enjoy enormo

Ingredients

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Ingredients

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