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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Serve with crusty baguette slices so you can sop up the tasty broth. Ingredients:
cooking spray |
3/4 cup minced yellow onion |
4 cups chopped seeded peeled tomato (about 4 large) |
1 cup dry white wine |
1 teaspoon red wine vinegar |
1/4 teaspoon dried oregano |
1/4 teaspoon crushed red pepper |
64 small mussels, scrubbed and debearded (about 2 pounds) |
1 cup (4 ounces) crumbled feta cheese |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1 tablespoon chopped fresh flat-leaf parsley |
Directions:
1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion; cook 4 minutes or until tender, stirring occasionally. Increase heat to medium-high. Stir in tomato, wine, vinegar, oregano, and red pepper; bring to a boil. Reduce heat; simmer 30 minutes or until thick. Add mussels; cover and cook 5 minutes or until shells open. Remove from heat; discard any unopened shells. Stir in cheese, salt, and pepper. Sprinkle with parsley.
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