Mussels with Tomatoes and Feta
Elevate your seafood dining experience with Mussels with Tomatoes and Feta, a Mediterranean-inspired dish brimming with vibrant flavors and simple elegance. Tender, succulent mussels are steamed in a fragrant broth of garlic, red onion, crushed red pepper, juicy diced tomatoes, and dry white wine, creating a symphony of rich and tangy tastes. The magic is completed with a scattering of crumbled feta cheese and fresh parsley, adding creamy, salty depth and a pop of color. This recipe not only boasts quick prep and cooking times—perfect for busy weeknights—but is also highly versatile, pairing beautifully with slices of crusty bread to soak up the irresistible sauce or a fresh salad for a light yet satisfying meal. Garnished with zesty lemon wedges, this dish is a seafood lover’s dream that captures the essence of Mediterranean cooking in every bite.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 pounds mussels
- 3 tablespoons olive oil
- 4 units garlic cloves, minced
- 1 small red onion, finely chopped
- 0.5 teaspoons crushed red pepper flakes
- 14 ounces canned diced tomatoes
- 1 cup dry white wine
- 0.5 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 4 units lemon wedges
- 1 loaf crusty bread, for serving (optional)
Instructions
Scrub and de-beard the mussels under cold running water. Discard any that are cracked or remain open after tapping them on the counter. Set aside.
In a large, deep skillet or Dutch oven, heat olive oil over medium heat.
Add the minced garlic, red onion, and crushed red pepper flakes. Sauté for 2-3 minutes or until fragrant and the onion becomes translucent.
Stir in the canned diced tomatoes (with their juices) and dry white wine. Season with salt and black pepper. Bring the mixture to a simmer and let it cook for 5 minutes to combine flavors.
Add the cleaned mussels to the skillet, ensuring they are evenly distributed and covered by the sauce.
Cover the skillet with a lid and cook for 5-7 minutes, shaking the pan occasionally, until the mussels open. Discard any mussels that do not open.
Sprinkle the crumbled feta cheese and chopped parsley over the cooked mussels. Remove from heat.
Serve immediately with lemon wedges on the side and slices of crusty bread (if using) to mop up the sauce.
Nutrition Facts
Calories |
752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1883 mg | 82% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 7.3 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 233 mg | 18% | |
| Iron | 15.2 mg | 85% | |
| Potassium | 1410 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
