Seafood Saganaki

Laura Sharrad & Kathy from Sweet Greek


  • 1 kg prawn cutlets
  • Mussels
  • ½ cup Greek extra virgin
  • Olive oil, plus extra to drizzle
  • 1 bunch of tarragon
  • 1 tbsp tomato paste
  • 1 × 400 g tin diced tomatoes
  • 4 garlic cloves, thinly sliced
  • 1 long red chilli, seeds removed and sliced
  • 1 tsp red wine vinegar
  • ½ tsp salt
  • ¼ tsp pepper
  • 200g feta


  1. Ensure the prawns are clean and deveined. Heat a non-stick pan. When really hot, sear the prawn cutlets quickly on each side. No oil is necessary at this stage. Remove to a plate and set aside.
  2. Rinse the pan and use it to make the tomato sauce.
  3. Warm the oil, add the Garlic, chilli and some tarragon and sauté them on a low heat until transparent. They need to cook gently to release their sweetness.
  4. Add the tomato paste and fry it off for 1–2 minutes.
  5. Add the diced tomatoes, garlic and chilli. Simmer with the lid on for about 20 minutes. It should reduce to a luscious, thick tomato sauce. Add the Ouszo, salt and pepper.
  6. Taste for seasoning and adjust if necessary.
  7. Return the prawns to the pan and the mussels, stir them through the sauce and pop the lid on to steam until the mussels have opened. 
  8. Then crumble the feta on top with some fresh Tarragon. 
  9. Drizzle with olive oil and serve crusty bread.
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