Mydia Saganaki

Mydia Saganaki is a Greek mezze of fresh mussels cooked saganaki-style — that is, in a small two-handled pan with olive oil, garlic, tomato, fresh herbs, and often a crumbled cube of feta. The mussels are steamed open in the tomato sauce, then finished with ouzo or white wine, a splash of lemon juice, and a generous handful of chopped parsley or fennel fronds. It is served bubbling in the pan, with crusty bread to soak up the juices.

The dish is closely associated with the Aegean islands and the port cities of northern Greece. On Lesvos (Mytilene), where mussel farming in the Gulf of Kalloni is a centuries-old tradition, mydia saganaki is the signature taverna dish. In Thessaloniki it appears on the seafood menus of Ladadika and the Ano Poli. In Halkidiki and Kavala, mussels from the Strymonian Gulf are cooked the same way, often with a touch of mastic or a few drops of retsina.

Today Mydia Saganaki is served at seaside tavernas across Greece: at Mytilene (Maronas, Perivoli, To Petrino), Thessaloniki (Dourvas, Agioli), and the islands (Milos, Kimolos, Folegandros). The frozen and vacuum-packed version is exported worldwide and appears at Greek restaurants in New York's Astoria, London's Edgware Road, Melbourne's Oakleigh, and Toronto's Greektown. Always pair with a chilled glass of Assyrtiko or a dry white from Santorini.