Mussels Saganaki

Total Time: 1 hr Preparation Time: 35 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 1/2 lbs black mussels
• 1/2 cup dry wine
• 3 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 1 garlic clove, finely chopped
• 14 ounces ripe tomatoes, peeled and very finely chopped
• 2 tablespoons tomato paste
• 1/2 teaspoon sugar
• 1 tablespoon red wine vinegar
• 2 1/4 ounces feta cheese, crumbled
• 1 teaspoon fresh thyme leave

Recipe

• 1 scrub the mussels with a stiff brush and pull out the hairy beards. discard any broken mussels or open ones that don't close when tapped on the counter. rinse well.
• 2 in a large pan, bring the wine, thyme and bay leaf to a boil. add the mussels and cook for 4-5 minutes, or until just opened.
• 3 pour the mussel liquid through a fine strainer into a heatproof container and set aside. discard any unopened mussels. remove the top half shell from each mussel and discard.
• 4 heat the oil in a saucepan, add the onion and stir over medium heat for 3 minutes. add the garlic and cook for 1 minute more, or until it starts to turn golden. pour in the reserved mussel liquid, increase the heat and bring to a boil, then boil for 2 minutes or until almost dry.
• 5 add the tomato, tomato paste and sugar, then reduce the heat and simmer for 5 minutes. add the vinegar and simmer for another 5 minutes.
• 6 add the mussels to the saucepan and cook over medium heat for 1 minute , or until just heated through. spoon into a warm serving dish. top with the crumbled feta and fresh thyme leaves. serve hot.