Stewed Mussels with Feta

Photo: Jan Smith

Serve with crusty baguette slices so you can sop up the tasty broth.

Yield: 8 servings (serving size: 8 mussels and about 1/2 cup tomato mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 177
  • Calories from fat: 29%
  • Fat: 5.8g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 16.5g
  • Carbohydrate: 10.1g
  • Fiber: 1.2g
  • Cholesterol: 44mg
  • Iron: 5mg
  • Sodium: 562mg
  • Calcium: 114mg

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

  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.
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