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Mussels: Steamed Mussels with Tomato Sauce & Feta

Source of Recipe


The Seattle Times






List of Ingredients



• 1 Tbsp olive oil
  
• 1 cup finely chopped onion
  
• 1 medium clove garlic, peeled and minced
  
• 3/4 cup dry white wine
  
• 1 tsp dried oregano, crushed
  
• 1/4 tsp crushed red pepper flakes
  
• 1/4 tsp salt
  
• 1 (28-ounce) can peeled and diced tomatoes, undrained
  
• 1 cup water
  
• 1 lb. mussels, washed, beards removed
  
• 8 ounces (2 cups) rotelli pasta
  
• 1/2 cup finely chopped parsley
  
• 3/4 cup crumbled feta cheese
  
• Freshly ground black pepper to taste
  






Instructions



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 a 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.
   
   
5. 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.
   
   Makes 4 servings.