Prep 20 mins
Cook 15 mins
I think I found this in Food & Wine Magazine about 3 years ago. Quite tasty. Make sure you have a big loaf of crusty bread to go with this to sop up all the great broth.
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1 onion, finely diced
- 1 green bell pepper, finely chopped
- 1 lb plum tomato, peeled and chopped
- 1 teaspoon oregano
- 1⁄4 teaspoon cayenne pepper
- 2 tablespoons sambuca romana (anise flavored liquer)
- 3 lbs mussels, scrubbed and debearded
- 1⁄4 cup feta cheese, plus
- 2 tablespoons feta cheese, crumbled
- 1 tablespoon butter
- 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 5 minutes.
- Add the Sambuca and boil for 1 minute.
- Add the mussels, cover and cook until the mussels open, about 5 minutes.
- 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.
- NOTE: You may also put the mussels into a large bowl and set in the middle of the table and let everyone serve themselves. Don't forget the crusty bread!
Our new favorite recipe for mussels!! The slight saltiness of the feta nicely blends with the broth! Didn't have some ingredients...Used grape tomatoes (cut in half), omitted the green pepper, added a little extra garlic and substituted 1/3 cup white wine for sambuca. Next time I look forward to trying it with anise flavored liquor! Thanks! 8/07 Tried the recipe again using the Sambuca this time around!! Also added 4 oz of (bottled) clam juice as well...it was even better than the first time!! The Sambuca made it slightly sweet...there wasn't a drop of broth left when we were finished! This is most definitely our favorite recipe for mussels!
This was DELICIOUS! I recommend you double or triple the "sauce" recipe for 3 lbs of mussels, since you won't be able to stop eating it! Next time I'll add a bit more sambuca and a dash of salt (the wonderful Greek sheep's milk feta I used was not as salty as most). I also subbed grape tomatoes (chopped) since the plum tomatoes are tasteless this time of year. Thank you so much for sharing, CQ!