Mussels Saganaki - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
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.
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.
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.