Steamed Mussels with Tomato Sauce & Feta
Submitted by carousel
Mussels steamed over a simmering tomato-white wine sauce with oregano and red pepper flakes, served on pasta and topped with crumbled feta cheese. A Greek-inspired seafood pasta dinner for two.
YIELD
2 servingsPREP
15 minCOOK
45 minREADY
60 minThis is one of those one-pot wonders where the mussels steam right over the sauce that’s going to dress the pasta. Everything cooks together, and the flavors build on each other.
A garlicky tomato sauce simmers with white wine, oregano, and crushed red pepper while the mussels steam on a rack above it, their briny juices dripping down into the pot. Toss the sauce with rotelle pasta and fresh parsley, pile the mussels on top, and hit the whole thing with crumbled feta.
The salty, tangy feta against the sweet mussels and spicy tomato sauce is a combination you won’t forget.
Pro Tips
- Steam the mussels on a rack directly over the simmering sauce so the juices enrich the broth below
- Discard any mussels that don’t open after steaming
- Use dry white wine for the sauce; something you’d happily drink works best
- Rotelle pasta catches the chunky sauce in its little wheels, but any short pasta shape works
Ingredients
Directions
Heat the oil in a large pot over medium heat.
Add the onion and garlic; sauté 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.
Bring a large pot of water to a boil for the pasta.
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).
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.
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