Mussels With Tomatoes and Feta

Name: Mussels With Tomatoes and Feta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 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

(2)

Recipe by CulinaryQueen

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.

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READY IN: 35mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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!

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