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Mussels with Tomatoes and Feta


slideshow More Amazing Seafood Recipes


  • Active:
  • Total Time:
  • Servings: 6

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  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 1 small onion, thinly sliced
  • 1 small green bell pepper, finely chopped
  • 1 pound plum tomatoes, peeled and chopped
  • 1 teaspoon dried Greek oregano, crumbled
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons ouzo
  • 3 pounds mussels, scrubbed and debearded
  • 1/4 cup plus 2 tablespoons crumbled feta cheese
  • 1 tablespoon unsalted butter
  • Crusty bread, for serving


How to make this recipe

  1. In a large pot, heat the olive oil. Add the garlic, onion, bell pepper, tomatoes, oregano and cayenne and cook over moderately high heat, stirring occasionally, until softened, about 4 minutes. Add the ouzo and boil for 1 minute. Add the mussels, cover and cook until the mussels open, about 5 minutes.
  2. Transfer the mussels to 6 bowls. Return the pot to high heat and stir in the feta and butter. Pour the broth over the mussels and serve with crusty bread.
Contributed By Photo © Frances Janisch Published September 2004

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