Mussels with Tomato and Dill

Ingredients

• Cooking spray
• 3/4 cup finely chopped yellow onion
• 2 cups coarsely chopped seeded peeled tomato
• 1 cup dry white wine
• 1/4 cup chopped fresh dill
• 1 teaspoon red wine vinegar
• 1/4 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper
• 2 pounds medium mussels, scrubbed and debearded
• 1/2 teaspoon freshly ground black pepper
• Crumbled feta cheese (optional)
• Fresh dill sprigs (optional)

Preparation

1. 1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion to pan; cook 7 minutes, stirring occasionally. Add tomato and next 5 ingredients (through crushed red pepper); bring to a boil. Reduce heat, and simmer 10 minutes or until liquid almost evaporates. Add mussels; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened shells. Sprinkle with black pepper. Divide mussel mixture evenly among 8 shallow bowls. Sprinkle with feta and garnish with dill sprigs, if desired. Serve immediately.