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Mussels with Peppers and Feta

Mussels with Peppers and Feta

Coastal Living MARCH 2006

  • Yield: Makes 6 appetizer servings

Ingredients

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

Preparation

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.

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Mussels with Peppers and Feta recipe

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