Scuba Steve Recipes

Ingredients:

• 1/4 Cup(s) olive oil
• 1/2 Cup(s) finely chopped yellow onion
• 2 Cup(s) peeled, halved, seeded, chopped tomato
• 1 Cup(s) dry white wine
• 1/4 Teaspoon(s) dried oregano
• 1 Pinch(s) red pepper flakes
• 1 Teaspoon(s) red wine vinegar
• 2 Pound(s) bebearded and well scrubbed mussels
• 6 Ounce(s) crumbled fennel seed
• 1 to taste salt
• 1 to taste black pepper
• 1 Tablespoon(s) coarsley chopped fresh parsley

Directions:
In a large frying pan over low heat, warm the olive oil. Add the onions and saute, stirring, until soft, about 10 minutes. Increase the heat to high. Add the tomatoes, wine, oregano, red pepper flakes and vinegar and stir will. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until thick, about 20 minutes.

Meanwhile, preheat the over to 400F.

Discard any mussels that do not close to the touch. Add to the frying pan. Cover and cook over medium heat, shaking the pan periodically, until all the musels open, 2-4 minutes. Using a slotted spoon, transfer the mussels from the pan to a plate. Discard any unopened mussels. Remove the mussles from their shells and discard the shells. Place the mussels in a 1 qt baking dish. Add the tomato sauce, feta cheese and salt and pepper to taste. Stir gently.

Bake until the tomato sauce bubbles around the edge, 10-15 minutes. Remove from the oven and garnish with the parsley. Serve immediately.

Nutritional Info:
Unknown.