Stewed Mussels with Feta

Serve with crusty baguette slices so you can sop up the tasty broth.

Yield: 8 servings (serving size: 8 mussels and about 1/2 cup tomato mixture)

Ingredients

• Cooking spray
• 3/4  cup  minced yellow onion
• 4  cups  chopped seeded peeled tomato (about 4 large)
• 1  cup  dry white wine
• 1  teaspoon  red wine vinegar
• 1/4  teaspoon  dried oregano
• 1/4  teaspoon  crushed red pepper
• 64  small mussels, scrubbed and debearded (about 2 pounds)
• 1  cup  (4 ounces) crumbled feta cheese
• 1/4  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• 1  tablespoon  chopped fresh flat-leaf parsley

Preparation

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion; cook 4 minutes or until tender, stirring occasionally. Increase heat to medium-high. Stir in tomato, wine, vinegar, oregano, and red pepper; bring to a boil. Reduce heat; simmer 30 minutes or until thick. Add mussels; cover and cook 5 minutes or until shells open. Remove from heat; discard any unopened shells. Stir in cheese, salt, and pepper. Sprinkle with parsley.

Nutritional Information

Calories:

177 (29% from fat)

Fat:

5.8g (sat 2.6g,mono 1.3g,poly 0.9g)

Protein:

16.5g

Carbohydrate:

10.1g

Fiber:

1.2g

Cholesterol:

44mg

Iron:

5mg

Sodium:

562mg

Calcium:

114mg