Get Great Mussels Without Lifting a Weight!

Mussels with Feta and Tomatoes

Ingredients:
2 Tablespoons olive oil
1 small yellow onion
2 cups canned tomatoes (12 oz)
1 cup dry white wine
1/4 teaspoon oregano
pinch of red pepper flakes
1 teaspoon red wine vinegar
2 lbs mussels well scrubbed and debearded
6 oz feta cheese
salt and pepper to taste
1 tablespoon coarsely chopped fresh flat leafed parsley

Warm olive oil in large dutch oven (or deep fry pan)
Add onion, cook until soft (5-7 minutes)
Raise heat to high and add tomatoes, wine, oregano, red pepper, vinegar. Stir well and bring to boil. Reduce heat to low and simmer uncovered, stirring occasionally until thick (20-30 minutes). Or longer if you forget you've got them on the stove - which I've done more than once.

Add mussels, discarding any that fail open after 2-3 minutes. Uncover and using a tongs (or your fingers if you are stupid like me - also you should probably wait until they are kinda cool). Discard all the shells and return to pan. Add the feta cheese to the pan and return to medium heat. Bring to gentle simmer and cook for 30 seconds, until mussels are heated through and cheese is softened. Season with salt and pepper.

Pour mussels and sauce onto a warmed platter and garnish with parsley. Serve immediately.

Now, I've been making this for about 10 years and I long ago stop following the recipe. In fact - I was shocked to read that you only need a teaspoon of vinegar. I use a pretty long pour. So don't worry if you want to play fast and loose with the ingredients - any combination will turn out great. The key is the tomatoes and the feta.

I serve with sliced crusty bread and let people spoon or dip. It's messy but totally worth it. If you have left over mussels - we toss them with pasta the next day and it is almost even better than the app!