Mussels Saganaki With Mustard

In the town near to our summer home in Greece, is a "psaro taverna" or seafood tavern that's been a favourite of our family & friends for years.

The taverna's name is Kapetan Giakoumis and the proprietor is this portly fellow with long curly dark brown hair. Think rolly-polly Diego Maradona.

Our summer home is located near Thessaloniki, in northern Greece in a resort area called Halkidiki. We vacation near the town of Nea Kallikratia. It (Halkidiki) is not as well known as the Greek Islands but you'll find some of the best beaches in Greece and unlike many of the Greek islands, you'll swim in warm Aegean water.

Mussels are a specialty of northern Greece as three rivers empty into the Thermaic Gulf and mussels thrive in waters where fresh & sea water meet.

There are a multitude of recipes for mussels saganaki but Kapetan Giakoumis' version is unique to me and made the use of plain mustard for it's sauce.

This past year, I told him of my blog and how I write about my food passion and I mustered up the courage to ask him for his mussels recipe. He obliged, I ate and now I share.






Mussels Saganaki With Mustard

2 lbs. of fresh mussels, scrubbed, debearded, rinsed
1 large, ripe grated tomato
dash of salt
2 scallions, finely chopped
1/3 cup olive oil
1/3 cup of dried oregano
1 sweet banana pepper, thinly sliced
1/4 cup of finely diced red pepper
1 whole chili pepper
2 Tbsp. of plain mustard
1 slab of good Greek feta, crumbled
splash of heavy cream
chopped fresh parsley for garnish
chili flakes for garnish

1. Place your cleaned mussels in a pot with some olive oil and a splash of wine. Crank the heat to high, cover and simmer for 3 minutes. The mussels should be just opened. Discard any that have not opened. Pick out the the mussel meat and reserve with the broth.
2. Add the olive oil to a skillet and add the scallions, grated tomato, mussel broth, chili pepper, red and green peppers, a dash of salt and simmer for 10 minutes for the vegetables to soften and the sauce to thicken.
3. Add the mussels, oregano and mustard and continue simmering the the mixture for approximately three minutes, do not allow the mussels to harden.
   
4. Add the crumbled feta, a splash of heavy cream and garnish with parsley and chili flakes.
   
5. Serve serve piping-hot with bread for dipping!

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