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Mussels with Tomatoes and Feta
© Frances Janisch

Mussels with Tomatoes and Feta

  • ACTIVE: 20 MIN
  • FAST

  1. 3 tablespoons extra-virgin olive oil
  2. 2 garlic cloves, thinly sliced
  3. 1 small onion, thinly sliced
  4. 1 small green bell pepper, finely chopped
  5. 1 pound plum tomatoes, peeled and chopped
  6. 1 teaspoon dried Greek oregano, crumbled
  7. 1/4 teaspoon cayenne pepper
  8. 2 tablespoons ouzo
  9. 3 pounds mussels, scrubbed and debearded
  10. 1/4 cup plus 2 tablespoons crumbled feta cheese
  11. 1 tablespoon unsalted butter
  12. Crusty bread, for serving
  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.