2 to 3 pounds of fresh mussels
1 teaspoon extra-virgin olive oil
1 teaspoon minced garlic
1 large tomato, chopped
zest of 1 lemon
2 sprigs of fresh oregano
1/2 cup white wine
1/2 cup crumbled feta cheese
crusty baguette, sliced
Prepare mussels. Heat oil in heavy saucepan over medium-high heat. Add garlic, tomato, lemon zest and oregano and saute, stirring frequently until tomatoes begin to break down about 2 minutes.
Deglaze the pan with wine, stirring with a wooden spoon and gently scraping the bottom of the saucepan to combine all the ingredients. Cook 1 minute. Add mussels, cover and bring to a boil to reduce the sauce by one-third or to desired consistency.
To serve, using a slotted spoon, remove mussels to a warm serving dish, discarding any not fully opened. Sprinkle feta cheese over mussels and top with sauce. Serve with lots of fresh, sliced baguette.
The Way To Eat 