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.
Add wine and crushed red pepper, and bring to a boil. Reduce heat, cover, and simmer 5 minutes or until vegetables are tender.
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.
Pour: Les Domaines Ott Blanc de Blancs, Clos Mireille ($37). This wine's aromatic bouquet of fruit, spices, and wildflowers easily complements this Mediterranean-influenced dish.
Great week night meal! I served with salad & warm bread to soak up the broth. We love mussels so I double the recipe for our family of four. I even used the frozen mussels from Walmart with success! A nice & cheap week night dinner!
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