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Stewed Mussels with Feta

Photo: Jan Smith
Yield 8 servings (serving size: 8 mussels and about 1/2 cup tomato mixture)
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

Nutrition Information

  • calories 177
  • caloriesfromfat 29 %
  • fat 5.8 g
  • satfat 2.6 g
  • monofat 1.3 g
  • polyfat 0.9 g
  • protein 16.5 g
  • carbohydrate 10.1 g
  • fiber 1.2 g
  • cholesterol 44 mg
  • iron 5 mg
  • sodium 562 mg
  • calcium 114 mg

How to Make It

  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.