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
How to Make It
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.