[Ian]

Stewed Mussels with Feta
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Ingredients:
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Cooking spray
3/4 cup minced yellow onion
4 cups chopped seeded peeled tomato (about 4 large)
1 cup dry white wine
1 teaspoon red wine vinegar
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper
64 small mussels, scrubbed and debearded (about 2 pounds)
1 cup (4 ounces) crumbled feta cheese
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley
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Cooking Instructions:
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1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion; cook 4 minutes or until tender, stirring occasionally. Increase heat to medium-high. Stir in tomato and next 4 ingredients; bring to a boil. Reduce heat; simmer 30 minutes or until thick. Add mussels; cover and cook 5 minutes or until shells open. Remove from heat; discard any unopened shells. Stir in cheese, salt, and pepper. Sprinkle with parsley. Yield: 8 servings (serving size: 8 mussels and about 1/2 cup tomato mixture)
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Calories: 177
Fat: 5.8 g( 2.6 g saturated fat)
Protein: 16.5 g
Carbohydrates: 10.1 g
Fiber: 1.2 g
Cholesterol: 44 mg
Iron: 5 mg
Sodium: 562 mg
Calcium: 114 mg