Steamed mussels with tomato sauce & feta

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1 cup Finely chopped onion
1 medium Clove garlic, peeled and
Minced
¾ cup Dry white wine
1 teaspoon Dried oregano, crushed
¼ teaspoon Crushed red pepper flakes
¼ teaspoon Salt
1 28-oz can peeled and diced
Tomatoes, undrained
1 cup Water
1 pounds Mussels, washed, beards
Removed
2 cups Rotelli pasta (8 oz)
½ cup Finely chopped parsley
¾ cup Crumbled feta cheese
Freshly ground black pepper
To taste

Directions

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

and salt; simmer 5 minutes. Stir in the undrained tomatoes and water.

Bring to a boil, reduce the heat and simmer 15 minutes.

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

3. Prepare the mussels. Place on steamer rack and place over pot.

(The

sauce should be cooking at a high simmer.) Cover and steam 20 to 25

minutes, or until mussel shells open (discard any that do not open).

4. Cook the pasta in the boiling water according to package directions;

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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