Stewed Mussels with Feta

Stewed Mussels with Feta Recipe
Photo: Jan Smith
Serve with crusty baguette slices so you can sop up the tasty broth.
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Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Joanne Weir,

September 2005
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