Mussels saganaki - Indirect woodfired oven. A slightly spicy version of mussels saganaki, slowly cooked to perfection, in a clay baking tray in the indirect wood-fired oven. We’ll take a classic, traditional appetizer to a whole new dimension. It’s the best appetizer to serve with “tsipouro” or wine, especially if you make it slightly spicy as we suggest. It tastes better if you use fresh mussel meat in combination with whole mussels (closed or slightly open). Let’s see step-by-step how to make mussels saganaki in the indirect wood-fired oven or in your electric oven.
Happy cooking everyone!
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7 сен 2024