photo by threeovens
- Ready In:
- 1 1⁄2 lbs black mussels
- 1⁄2 cup dry white wine
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 1 garlic clove, finely chopped
- 14 ounces ripe tomatoes, peeled and very finely chopped
- 2 tablespoons tomato paste
- 1⁄2 teaspoon sugar
- 1 tablespoon red wine vinegar
- 2 1⁄4 ounces feta cheese, crumbled
- 1 teaspoon fresh thyme leave
- Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels or open ones that don't close when tapped on the counter. Rinse well.
- In a large pan, bring the wine, thyme and bay leaf to a boil. Add the mussels and cook for 4-5 minutes, or until just opened.
- Pour the mussel liquid through a fine strainer into a heatproof container and set aside. Discard any unopened mussels. Remove the top half shell from each mussel and discard.
- Heat the oil in a saucepan, add the onion and stir over medium heat for 3 minutes. Add the garlic and cook for 1 minute more, or until it starts to turn golden. Pour in the reserved mussel liquid, increase the heat and bring to a boil, then boil for 2 minutes or until almost dry.
- Add the tomato, tomato paste and sugar, then reduce the heat and simmer for 5 minutes. Add the vinegar and simmer for another 5 minutes.
- Add the mussels to the saucepan and cook over medium heat for 1 minute , or until just heated through. Spoon into a warm serving dish. Top with the crumbled feta and fresh thyme leaves. Serve hot.
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RECIPE SUBMITTED BY
I'm originally from San Diego, California but now retired and living the tranquilo life in Dominical, Costa Rica!