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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1 c. Finely minced onion
- 1 med Clove garlic, peeled and
- Â Â Chopped
- 3/4 c. Dry white wine
- 1 tsp Dry oregano, crushed
- 1/4 tsp Crushed red pepper flakes
- 1/4 tsp Salt
- 1 x 28-ounce can peeled and diced
- Â Â Tomatoes, undrained
- 1 c. Water
- 1 lb Mussels, washed, beards
- Â Â Removed
- 2 c. Rotelli pasta (8 ounce)
- 1/2 c. Finely minced parsley
- 3/4 c. Crumbled feta cheese
- Â Â Freshly grnd black pepper
- Â Â To taste
Direcciones
- 1. Heat the oil in a large pot over medium heat. Add in the onion and garlic; saute/fry 5 min. Add in the wine, oregano, crushed pepper flakes and salt; simmer 5 min. Stir in the undrained tomatoes and water.
- Bring to a boil, reduce the heat and simmer 15 min.
- 2. Bring a large pot of water to a boil for the pasta.
- 3. 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 min, or possibly till mussel shells open (throw away any which don't open).
- 4. 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 possibly large shallow bowls and sprinkle with feta cheese. Put mussels on top and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 444g | |
| Recipe makes 4 servings | |
| Calories 702 | |
| Calories from Fat 122 | 17% |
| Total Fat 13.88g | 17% |
| Saturated Fat 5.53g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 803mg | 33% |
| Potassium 867mg | 25% |
| Total Carbs 100.39g | 27% |
| Dietary Fiber 5.2g | 17% |
| Sugars 7.15g | 5% |
| Protein 33.92g | 54% |
