Mussels with Tomato and Dill

Mussels with Tomato and Dill
Photo by Becky Luigart-Stayner


  • 1/8 teaspoon crushed red pepper
  • Crumbled feta cheese (optional)
  • Fresh dill sprigs (optional)
  • ¼ cup chopped fresh dill
  • ¾ cup finely chopped yellow onion
  • 1 cup dry white wine
  • ¼ teaspoon dried oregano
  • + 5 more ingredients
    • 2 pounds medium mussels, scrubbed and debearded
    • ½ teaspoon freshly ground black pepper
    • Cooking spray
    • 2 cups coarsely chopped seeded peeled tomato
    • 1 teaspoon red wine vinegar

1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion to pan; cook 7 minutes, stirring occasionally. Add tomato and next 5 ingredients (through crushed red pepper); bring to a boil. Reduce heat, and simmer 10 minutes or until liquid almost evaporates. Add musse...

View full recipe at My Recipes


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