Served as main course. Non-vegetarian dish.

1 Tablespoon Olive Oil

1 cup Finely chopped Onion

1 Clove Garlic, peeled and Minced

3/4 cup Dry white Wine

1 teaspoon Dried Oregano, crushed

1/4 teaspoon Crushed Red Pepper flakes

1/4 teaspoon Salt

1 (28-oz) can peeled and diced

Tomatoes, undrained

1 cup Water

1 lb Mussels, washed, beards Removed

2 cup Rotelli Pasta (8 oz)

1/2 cup Finely chopped Parsley

3/4 cup Crumbled Feta Cheese

Freshly ground Black Pepper to taste

Heat the oil in a large pot over medium heat. Add the onion and garlic; saute 5 minutes. Add the wine, oregano, crushed pepper flakes and salt; simmer 5 minutes. Stir in the undrained tomatoes and water. Bring to a boil, reduce the heat and simmer 15 minutes. Bring a large pot of water to a boil for the pasta. Prepare the mussels. Place on steamer rack and place over pot. (The sauce should be cooking at a high simmer.) Cover and steam 20 to 25 minutes, or until mussel shells open (discard any that do not open). Cook the pasta in the boiling water according to package directions; drain. Remove the mussels from the steamer. Put the pasta into the sauce with the parsley, adding pepper to taste. Transfer to plates or large shallow bowls and sprinkle with feta cheese. Put mussels on top and serve.

Serves: 4

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