Anchor Bay Mussels with Tomatoes & Feta

By jeknudson

Ingredients

• 2 tablespoons extra-virgin olive oil
• ⅔ cup diced green bell pepper
• ⅓ cup diced yellow onion
• 2 cloves garlic, sliced
• 1 (15 ounce) can no-salt-added fire-roasted diced tomatoes, drained
• ½ cup dry white wine
• 2 teaspoons red-wine vinegar
• 1 teaspoon chopped fresh oregano
• ⅛ teaspoon ground pepper
• 2 pounds mussels, scrubbed and debearded
• ¼ cup crumbled feta cheese
• 1 tablespoon chopped flat-leaf parsley

Details

Adapted from eatingwell.com

Preparation

Step 1

Heat oil in a large pot over medium heat. Add bell pepper, onion and garlic; reduce heat to medium-low and cook, stirring occasionally, until soft, about 10 minutes. Increase heat to high. Add tomatoes, wine, vinegar, oregano and pepper. Bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, until thick, about 10 minutes. Add mussels; cover and steam over high heat, occasionally giving the pan a shake, until all the mussels have opened, 4 to 5 minutes. (Discard any that do not open.) Transfer the mussels and sauce to a serving bowl. Serve topped with feta and parsley.