Mussels Saganaki

• 1 1/2 lbs black mussels
• 1/2 cup dry white wine
• 3 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 1 garlic clove, finely chopped
• 14 ounces ripe tomatoes, peeled and very finely chopped
• 2 tablespoons tomato paste
• 1/2 teaspoon sugar
• 1 tablespoon red wine vinegar
• 2 1/4 ounces feta cheese, crumbled
• 1 teaspoon fresh thyme leave

1. Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels or open ones that don't close when tapped on the counter. Rinse well.
2. In a large pan, bring the wine, thyme and bay leaf to a boil. Add the mussels and cook for 4-5 minutes, or until just opened.
3. Pour the mussel liquid through a fine strainer into a heatproof container and set aside. Discard any unopened mussels. Remove the top half shell from each mussel and discard.
4. Heat the oil in a saucepan, add the onion and stir over medium heat for 3 minutes. Add the garlic and cook for 1 minute more, or until it starts to turn golden. Pour in the reserved mussel liquid, increase the heat and bring to a boil, then boil for 2 minutes or until almost dry.
5. Add the tomato, tomato paste and sugar, then reduce the heat and simmer for 5 minutes. Add the vinegar and simmer for another 5 minutes.
6. Add the mussels to the saucepan and cook over medium heat for 1 minute , or until just heated through. Spoon into a warm serving dish. Top with the crumbled feta and fresh thyme leaves. Serve hot.

black mussels, white wine, thyme, bay leaf, olive oil, onion, garlic, tomatoes, tomato paste, sugar, red wine vinegar, feta cheese, thyme

Taken from www.food.com/recipe/mussels-saganaki-503497 (may not work)