This dish is a vibrant celebration of Mediterranean flavors, combining the briny sweetness of fresh mussels with a robust tomato sauce infused with garlic, oregano, and white wine. The sauce simmers to develop a deep, savory base, while the mussels steam gently, absorbing the aromatic essence of the broth. A generous topping of crumbled feta cheese adds a salty, creamy contrast to the tender seafood. Perfect for a quick weeknight dinner or an impressive appetizer for guests, this recipe balances acidity, herbaceous notes, and rich umami. Serve with crusty bread to soak up every last drop of the flavorful sauce.
Steamed Mussels With Tomato Sauce & Feta
Description
This dish is a vibrant celebration of Mediterranean flavors, combining the briny sweetness of fresh mussels with a robust tomato sauce infused with garlic, oregano, and white wine. The sauce simmers to develop a deep, savory base, while the mussels steam gently, absorbing the aromatic essence of the broth. A generous topping of crumbled feta cheese adds a salty, creamy contrast to the tender seafood. Perfect for a quick weeknight dinner or an impressive appetizer for guests, this recipe balances acidity, herbaceous notes, and rich umami. Serve with crusty bread to soak up every last drop of the flavorful sauce.Ingredients
Directions
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Heat olive oil in a large pot over medium heat.
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Add the chopped onion and garlic; sauté for 5 minutes until softened.
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Add the dry white wine, dried oregano, crushed red pepper flakes, and salt; simmer for 5 minutes to reduce slightly.
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Stir in the undrained diced tomatoes and water.
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Bring the sauce to a boil, then reduce heat and simmer for 15 minutes.
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Meanwhile, bring a large pot of water to a boil for the pasta.
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Cook the rotelli pasta according to package directions; drain and set aside.
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Clean the mussels by washing them thoroughly and removing any beards.
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Place the mussels on a steamer rack and set the rack over the pot of simmering tomato sauce.
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Cover the pot and steam the mussels for 20 to 25 minutes, or until all shells have opened.
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Discard any mussels that do not open after cooking.
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Remove the mussels from the steamer rack and set aside.
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Combine the drained pasta with the tomato sauce in the pot, stirring in the finely chopped parsley and freshly ground black pepper to taste.
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Transfer the pasta and sauce to plates or large shallow bowls.
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Sprinkle generously with crumbled feta cheese.
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Top with the steamed mussels 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
To prepare the mussels, scrub the shells under cold running water. Pull off any fibrous beards by tugging them toward the hinge of the shell. Discard any mussels with broken shells or those that do not close when tapped.
Ensure the sauce is at a high simmer before steaming the mussels to generate enough steam for even cooking.
If you prefer a richer sauce, you can stir in a tablespoon of butter or a splash of heavy cream at the end of cooking.
For a vegetarian version, omit the mussels and serve the tomato sauce with pasta and feta cheese.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water if the sauce thickens too much.
