Makes 6 appetizer servings

How to Make It

Step 1

Heat the olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic; cook, stirring often, 5 minutes or until vegetables begin to soften.

Step 2

Add wine and crushed red pepper, and bring to a boil. Reduce heat, cover, and simmer 5 minutes or until vegetables are tender.

Step 3

Add mussels and feta; cook, covered, over medium-high heat 3 to 5 minutes or until mussels open. Discard unopened mussels. Divide mussels evenly among shallow serving bowls; spoon the sauce and vegetables evenly over each serving. Sprinkle each serving with 2 teaspoons parsley. Serve immediately with lemon wedges.

Step 4

Pour: Les Domaines Ott Blanc de Blancs, Clos Mireille ($37). This wine's aromatic bouquet of fruit, spices, and wildflowers easily complements this Mediterranean-influenced dish.

Ratings & Reviews

jlberry00's Review

August 07, 2011
Great week night meal! I served with salad & warm bread to soak up the broth. We love mussels so I double the recipe for our family of four. I even used the frozen mussels from Walmart with success! A nice & cheap week night dinner!