You cannot think of Greece and not have images of seafood and shots of ouzo by the seaside. Mainland Greece and its islands are fortunate to be surrounded by sea and an abundance of wonderful seafood. This includes mussels.
Saganaki (literary meaning frying pan) is a Greek word that also describes the cooking process whereby various dishes are fried in a frying pan and then flambéed with a spirit, such as ouzo or tsipouro.
A popular saganaki mezze is saganaki cheese, where normally kefalograviera, kasseri, kefalotiri, haloumi, or fetta cheese is used. In Greek cookery we cook other ingredients this way, including seafood.
This is a wonderful mezze dish that I serve with ouzo and some crusty bread.
Substitute tinned tomatoes for fresh ones in the summer when they are in season.