Steamed Mussels with white wine

mydia axnista

mydia axnista

Servings 4 person


  • 1.500 gr. mussels with shell, washed
  • 40 gr. olive oil
  • 50 gr. chopped onion
  • 100 gr. white dry wine
  • ½ chopped parsley
  • Ground Black pepper


  1. Clean (by scratching) and wash the mussels with plenty of cold water and you dry them.
  2. Inside a pot, you put the chopped onion to be lightly sotted with the olive oil and subsequently you add the white wine.
  3. Increase heat and add the mussels, the chopped parsley and the ground pepper.
  4. Cover the pot with lid and let it steem for 5 minutes.
  5. As soon as all mussels are open you put them in a platter and sprinkle with the broth.
* Tip: The mussels that will not open must be thrown away and not be eaten

Mussels Saganaki

mydia saganaki

What we need:

  • mussels
  • 1 hot green pepper
  • 1 garlic clove
  • mustard
  • feta cheese
  • white wine
  • some flour

How we do it:

  1. We sotte' the hot pepper and the garlic until they get nicely colored.
  2. We add the white wine and after it boils we add the mussels. If the mussels are fresh without shell we add a little water from the packing, otherwise we add some water from the faucet. We add the mustard.
  3. We let the mussels boil for about 5-7 minutes not more than that.
  4. As soon as the mussels are ready we add the feta cheese cut into small cubes.
  5. At last we add the flour to the sauce and we steer.