Title: Steamed mussels with tomato sauce & feta
 Categories: Seafood
      Yield: 4 Servings
 
      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.