Ouzeri Counter · Mussels in Tomato-Feta Sauce
Midia Saganaki
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Three rivers empty into the Thermaic Gulf right off Thessaloniki, and the resulting mix of fresh and salt water makes the area some of the most productive mussel habitat in Greece.
Fresh mussels are steamed open, then finished in a two-handled pan with tomato sauce, a splash of ouzo and crumbled feta melted over the top. Served bubbling hot with bread for dipping at Thessaloniki's seafood ouzeries.
Why it's made this way: Nea Michaniona and Nea Kallikratia, small ports just outside Thessaloniki, grew into major Greek mussel-farming centers, and the seafood ouzeries lining the city's waterfront built midia saganaki into one of its defining meze.
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