Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Jackie Mills
Recipe by Coastal Living March 2006

Gallery

Recipe Summary test

Yield:
Makes 6 appetizer servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic; cook, stirring often, 5 minutes or until vegetables begin to soften.

    Advertisement
  • Add wine and crushed red pepper, and bring to a boil. Reduce heat, cover, and simmer 5 minutes or until vegetables are tender.

  • Add mussels and feta; cook, covered, over medium-high heat 3 to 5 minutes or until mussels open. Discard unopened mussels. Divide mussels evenly among shallow serving bowls; spoon the sauce and vegetables evenly over each serving. Sprinkle each serving with 2 teaspoons parsley. Serve immediately with lemon wedges.

  • Pour: Les Domaines Ott Blanc de Blancs, Clos Mireille ($37). This wine's aromatic bouquet of fruit, spices, and wildflowers easily complements this Mediterranean-influenced dish.

Advertisement