Don's Mussels Saganaki
An old friend from Edmonton taught me this recipe, as she had the great fortune of spending a couple of months in Greece every winter. This recipe can be made year-round using canned tomatoes. My friend Joe, the chef at Osteria Napoli in Vancouver, insists that La Molisana canned tomatoes are the best, and I agree. Try buying the ones that are packed with some basil leaf.

Ingredients:

• 3 pounds mussels, scrubbed and de-bearded
• 1 tbsp. olive oil
• 1 medium-sized onion, chopped
• 3 cloves garlic, chopped
• 1 green or red bell pepper, chopped
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 1 cup red wine
• 1 28-ounce can whole tomatoes
• 1 cup fresh basil leaves
• 1 cup feta cheese, crumbled
• Salt and pepper to taste

In a large, heavy-bottomed pot, heat the olive oil on medium-high heat, then add the onion, garlic and bell pepper. Sauté until the onion is translucent, then add the oregano and thyme. Stir around for a bit, then add the can of tomatoes and their juices, and the red wine. Bring to a boil, then simmer for a few minutes to let the flavors develop. Return to a boil, then throw in the mussels and cover the pot. Cook for about 3-5 minutes, or until the mussels have opened. Just before serving, stir in the feta cheese and basil leaves. Season to taste with salt and pepper. Ladle into bowls and serve with lots of crusty bread.