Mussels With Tomatoes And Feta - cooking recipe

Ingredients

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

Preparation

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.
Add the Sambuca and boil for 1 minute.
Add the mussels, cover and cook until the mussels open, about 5 minutes.
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.
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!