Baked Anchor Bay Beach Mussels
with Tomato & Feta by The Squires
1/4 cup olive oil
1/2 yellow onion
2 cups tomatoes peeled, seeded and chopped
1 cup white wine
2 teaspoons garden oregano
1 garden pepper diced
1 tbl red wine vinegar
2 lbs. mussels
6 ou feta cheese crumbled
salt & pepper
1 tbl chopped garden parsley
Sauté onion in oil over low heat for 10 minutes.
Turn heat to high. Add tomatoes, wine, oregano, pepper, and vinegar.
Stir well. Reduce heat to medium low and simmer uncovered 20 minutes till thick.
Preheat oven to 400. Discard mussels that do not close to the touch.
Put mussels in pan, cover and cook 2-4 minutes (may be more)
Discard any that did not open.
Remove meat from shells. Put in baking dish
with sauce. Sprinkle with cheese. Bake 15 minutes till tomato sauce bubbles.
Garnish with parsley.