Steamed Mussels With Tomato Sauce And Feta Recipe

ingredients

1 tablespoon olive oil
1 cup finely chopped onion
1 clove garlic, peeled and minced
3/4 cup dry white wine
1 teaspoon dried oregano, crushed
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 can (28 ounce size) peeled and diced tomatoes, undrained
1 cup water
1 pound mussels, washed, beards removed
2 cups rotelli pasta
1/2 cup finely chopped parsley
3/4 cup crumbled feta cheese
freshly ground black pepper, to taste

directions

Heat the oil in a large pot over medium heat. Add the onion and garlic, then saute for 5 minutes. Add the wine, oregano, crushed pepper flakes and salt. Simmer for 5 minutes.

Stir in the undrained tomatoes and water. Bring to a boil, reduce the heat and simmer for 15 minutes.

Bring a large pot of water to a boil for the pasta.

Prepare the mussels. Place on a steamer rack and place over pot (The sauce should be cooking at a high simmer). Cover and steam for 20 to 25 minutes or until mussel shells open (discard any that do not open).

Cook the pasta in the boiling water according to package directions, then drain. Remove the mussels from the steamer.

Put the pasta into the sauce with the parsley, adding pepper to taste.

Transfer to plates or large shallow bowls and sprinkle with feta cheese. Put mussels on top and serve.

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