Mussels With Tomatoes And Feta

• 3 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 1 onion, finely diced
• 1 green bell pepper, finely chopped
• 1 lb plum tomato, peeled and chopped
• 1 teaspoon oregano
• 1/4 teaspoon cayenne pepper
• 2 tablespoons sambuca romana (anise flavored liquer)
• 3 lbs mussels, scrubbed and debearded
• 1/4 cup feta cheese, plus
• 2 tablespoons feta cheese, crumbled
• 1 tablespoon butter

1. In a large pot, heat the olive oil. Add the garlic, onion, bell pepper, tomatoes, oregano and cayenne and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.
2. Add the Sambuca and boil for 1 minute.
3. Add the mussels, cover and cook until the mussels open, about 5 minutes.
4. Transfer the mussels to 6 bowls. Return the pot to high heat and stir in the feta and butter. Pour the broth over the mussels and serve.
5. NOTE: You may also put the mussels into a large bowl and set in the middle of the table and let everyone serve themselves. Don't forget the crusty bread!

extra virgin olive oil, garlic, onion, green bell pepper, tomato, oregano, cayenne pepper, sambuca romana, mussels, feta cheese, feta cheese, butter

Taken from www.food.com/recipe/mussels-with-tomatoes-and-feta-182262 (may not work)