Mussels With Tomatoes and Feta |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I think I found this in Food & Wine Magazine about 3 years ago. Quite tasty. Make sure you have a big loaf of crusty bread to go with this to sop up all the great broth. Ingredients:
3 tablespoons extra virgin olive oil |
2 garlic cloves, minced |
1 onion, finely diced |
1 green bell pepper, finely chopped |
1 lb plum tomato, peeled and chopped |
1 teaspoon oregano |
1/4 teaspoon cayenne pepper |
2 tablespoons sambuca romana (anise flavored liquer) |
3 lbs mussels, scrubbed and debearded |
1/4 cup feta cheese, plus |
2 tablespoons feta cheese, crumbled |
1 tablespoon butter |
Directions:
1. In a large pot, heat the olive oil. Add the garlic, onion, bell pepper, tomatoes, oregano and cayenne and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.
2. Add the Sambuca and boil for 1 minute.
3. Add the mussels, cover and cook until the mussels open, about 5 minutes.
4. Transfer the mussels to 6 bowls. Return the pot to high heat and stir in the feta and butter. Pour the broth over the mussels and serve.
5. NOTE: You may also put the mussels into a large bowl and set in the middle of the table and let everyone serve themselves. Don't forget the crusty bread!
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