Medusa Mussels


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.

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