Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil
1 c Finely chopped onion
1 md Clove garlic, peeled and
Minced
3/4 c Dry white wine
1 ts Dried oregano, crushed
1/4 ts Crushed red pepper flakes
1/4 ts Salt
1 28-oz can peeled and diced
Tomatoes, undrained
1 c Water
1 lb Mussels, washed, beards
Removed
2 c Rotelli pasta (8 oz)
1/2 c Finely chopped parsley
3/4 c Crumbled feta cheese
Freshly ground black pepper
To taste

1. Heat the oil in a large pot over medium heat. Add the onion and
garlic; saute 5 minutes. Add the wine, oregano, crushed pepper
flakes
and salt; simmer 5 minutes. Stir in the undrained tomatoes and
water.
Bring to a boil, reduce the heat and simmer 15 minutes.

2. Bring a large pot of water to a boil for the pasta.

3. Prepare the mussels. Place on steamer rack and place over pot.
(The
sauce should be cooking at a high simmer.) Cover and steam 20 to
25
minutes, or until mussel shells open (discard any that do not
open).

4. Cook the pasta in the boiling water according to package
directions;
drain. Remove the mussels from the steamer. Put the pasta into
the
sauce with the parsley, adding pepper to taste. Transfer to plates
or
large shallow bowls and sprinkle with feta cheese. Put mussels on
top
and serve.

Browse by categories