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Mussels: Mussels with Peppers and Feta

Source of Recipe


Coastal Living, March 2006






List of Ingredients



• 3 Tbsp olive oil
  
• 1 small onion, cut in half and thinly sliced
  
• 1 small red bell pepper, cut into thin strips
  
• 4 cloves garlic, minced
  
• 1-1/2 cups dry white wine
  
• 1/4 tsp crushed red pepper
  
• 1-1/2 pounds fresh mussels, scrubbed
  
• 4 ounces feta cheese, crumbled
  
• 1/4 cup chopped flat-leaf parsley
  
• Lemon wedges
  






Instructions



1. Heat the olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic; cook, stirring often, 5 minutes or until vegetables begin to soften.
   
   
2. Add wine and crushed red pepper, and bring to a boil. Reduce heat, cover and simmer 5 minutes or until vegetables are tender.
   
   
3. Add mussels and feta; cook, covered, over medium-high heat 3 to 5 minutes or until mussels open. Discard unopened mussels. Divide mussels evenly among shallow serving bowls; spoon the sauce and vegetables evenly over each serving. Sprinkle each serving with 2 teaspoons parsley. Serve immediately with lemon wedges.
   
   Makes 6 appetizer servings.