Mussels with Tomatoes and Feta

• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 1 small onion, thinly sliced
• 1 small green bell pepper, finely chopped
• 1 pound plum tomatoes, peeled and chopped
• 1 teaspoon dried Greek oregano, crumbled
• 1/4 teaspoon cayenne pepper
• 2 tablespoons ouzo
• 3 pounds mussels, scrubbed and debearded
• 1/4 cup plus 2 tablespoons crumbled feta cheese
• 1 tablespoon unsalted butter
• Crusty bread, for serving

1. In a large pot, heat the olive oil.
2. Add the garlic, onion, bell pepper, tomatoes, oregano and cayenne and cook over moderately high heat, stirring occasionally, until softened, about 4 minutes.
3. Add the ouzo and boil for 1 minute.
4. Add the mussels, cover and cook until the mussels open, about 5 minutes.
5. Transfer the mussels to 6 bowls.
6. Return the pot to high heat and stir in the feta and butter.
7. Pour the broth over the mussels and serve with crusty bread.

extravirgin olive oil, garlic, onion, green bell pepper, tomatoes, oregano, cayenne pepper, ouzo, mussels, feta cheese, unsalted butter, crusty bread

Taken from www.foodandwine.com/recipes/mussels-with-tomatoes-and-feta (may not work)