Pinot Pairings: Mussels with feta cheese and tomato sauce

Muscles with feta cheese_egans spirits.jpg

A Greek diet is a great way to eat, drink and live, but it’s also a realistic and sustainable way to reduce disease, inflammation and a perfect way of maintaining a healthy weight range. So it’s no wonder that most leading doctors and dieticians worldwide recommend following a Greek diet!

When pairing wine and greek food, red meat dishes like lamb pair well with heavy wine such as shiraz, merlot or cabernet. Greek fish dishes pair with lighter wine such as pinot grigio or pinot noir.


  • 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

How to Make It

Step 1    

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

Step 2    

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 with crusty bread.