Steamed Mussels With Tomato Sauce And Feta

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Servings: 4 Difficulty: Advanced
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A vibrant Mediterranean dish featuring tender mussels steamed in a rich, savory tomato and garlic broth, finished with salty crumbled feta.
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This dish captures the essence of coastal Greek cuisine with its bright, aromatic flavors. Fresh mussels are steamed in a robust sauce made from crushed tomatoes, sautéed onions, and garlic, infused with dried oregano and a hint of heat from red pepper flakes. The natural sweetness of the tomatoes balances the briny depth of the seafood, while the final addition of crumbled feta adds a creamy, salty contrast that ties the dish together. Served over al dente rotelle pasta, it makes for an elegant yet comforting meal. Perfect for a quick weeknight dinner or a casual weekend gathering, this recipe requires minimal prep time but delivers maximum flavor. The combination of textures—from the tender mussels to the firm pasta and crumbly cheese—creates a satisfying eating experience. It is a reliable, crowd-pleasing option that feels special without being overly complicated.

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Steamed Mussels With Tomato Sauce And Feta

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 94.4

Description

This dish captures the essence of coastal Greek cuisine with its bright, aromatic flavors. Fresh mussels are steamed in a robust sauce made from crushed tomatoes, saut&# 195;©ed onions, and garlic, infused with dried oregano and a hint of heat from red pepper flakes. The natural sweetness of the tomatoes balances the briny depth of the seafood, while the final addition of crumbled feta adds a creamy, salty contrast that ties the dish together. Served over al dente rotelle pasta, it makes for an elegant yet comforting meal. Perfect for a quick weeknight dinner or a casual weekend gathering, this recipe requires minimal prep time but delivers maximum flavor. The combination of textures—from the tender mussels to the firm pasta and crumbly cheese—creates a satisfying eating experience. It is a reliable, crowd-pleasing option that feels special without being overly complicated.

Ingredients

Directions

  1. Rinse the mussels thoroughly under cold running water. Pull off the fibrous "beards" protruding from the shells and discard any mussels that are broken or do not close when tapped.
  2. Bring a large pot of salted water to a boil for the pasta.
  3. In a large pot with a tight-fitting lid, heat the olive oil over medium heat.
  4. Add the chopped onion and minced garlic; sauté for 5 minutes, or until softened and fragrant.
  5. Pour in the white wine, add the oregano, crushed red pepper flakes, and salt. Simmer for 5 minutes to reduce the wine slightly.
  6. Stir in the undrained tomatoes and water. Bring the mixture to a boil, then reduce the heat to maintain a steady simmer. Cook for 15 minutes to allow the flavors to meld.
  7. Meanwhile, cook the rotelli pasta in the boiling water according to package directions until al dente. Drain and set aside.
  8. Place a steamer rack over the pot of simmering tomato sauce. Ensure the sauce is simmering vigorously.
  9. Place the cleaned mussels on the steamer rack. Cover the pot tightly with the lid.
  10. Steam the mussels for 20 to 25 minutes, or until the shells open. Discard any mussels that remain closed after cooking.
  11. Remove the steamed mussels from the rack and set aside.
  12. Add the drained pasta and chopped parsley to the tomato sauce. Toss gently to coat. Season with freshly ground black pepper to taste.
  13. Transfer the pasta and sauce mixture to plates or large shallow bowls.
  14. Sprinkle generously with crumbled feta cheese.
  15. Arrange the steamed mussels on top of the pasta and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 94.4kcal
% Daily Value *
Total Fat 3.9g6%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 6.7mg1%
Total Carbohydrate 13.8g5%
Dietary Fiber 1.5g6%
Sugars 2.8g
Protein 2.3g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Always discard mussels that do not open during cooking, as they may be dead and unsafe to eat.

For a richer sauce, you can add a tablespoon of butter at the end of cooking the tomato sauce.

If you prefer a smoother sauce, you can blend half of the tomatoes before adding them to the pot.

This dish is best served immediately while the mussels are hot and the feta is still firm.

You can substitute rotelli with other small pasta shapes like penne or fusilli if rotelli is unavailable.

Keywords: mussels, tomato sauce, feta cheese, greek cuisine, seafood, pasta, steamed, oregano, garlic, onion, white wine, rotelle, dinner, mediterranean, easy, healthy
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