Everyday Legends Greek Gluten-Free High Protein Lunch

Feta Mussels in Ouzo Tomato Sauce — Mussels Saganaki with Ouzo

Fresh mussels steamed open in ouzo and tomato with crumbled feta and fresh herbs, a Greek coastal classic.

Not rated yet

Greek

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

15 minsPrep

15 minsCook

30 minsTotal

EasyLevel

🥤Assyrtiko, Domaine Sigalas, Santorini 🥤Muscadet Sèvre et Maine sur Lie, Loire

Nutrition per Serving

380 Calories

38g Protein

16g Fat

18g Carbs

4g Sugar

2g Fiber

720mg Sodium

65mg Chol

Ingredients

For 2 servings

Instructions

Prep

Discard any mussels that are open and do not close when tapped firmly. Finely dice 1 medium onion. Mince 3 garlic cloves. Crumble 80g feta cheese. Roughly chop 15g flat-leaf parsley. Have all ingredients measured and ready.

Saute

Heat 2 tbsp olive oil in a large wide pot over medium heat. Add diced onion and soften 4–5 minutes until translucent. Add minced garlic and chilli flakes, cook 1 minute until fragrant.

Build

Pour in 3 tbsp ouzo and simmer 1 minute until the alcohol burns off. Add 300g crushed tomatoes, 0.5 tsp oregano, 0.5 tsp salt, and 0.25 tsp black pepper. Simmer 5 minutes until sauce thickens slightly.

Steam

Add 700g scrubbed mussels, stir to coat in sauce, and cover with a tight-fitting lid. Cook over high heat 4–5 minutes, shaking the pot once halfway through, until all mussels have opened. Discard any unopened mussels.

Plate

Scatter crumbled feta and fresh parsley over the mussels and serve immediately with crusty bread.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.