Greek Mussel Saganaki

Instructions

1. Prepare the mussels
   Rinse the mussels thoroughly under cold water. Remove the beards (the fibrous threads) by pulling them toward the pointed end of the mussel. Discard any mussels that are already open and don't close when tapped, or that have cracked shells.
2. Make the tomato base
   Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic, diced red bell pepper, and red pepper flakes, and cook for another 2 minutes until fragrant.
3. Add the liquids
   Pour in the white wine and let it simmer for about 2 minutes to reduce slightly. Add the diced tomatoes, tomato paste, and dried oregano. Stir to combine and bring to a simmer. Let the sauce cook for about 5 minutes until it starts to thicken.
4. Cook the mussels
   Add the cleaned mussels to the tomato sauce, stir gently, and cover the pot. Cook for 5-7 minutes, shaking the pot occasionally, until all the mussels have opened. Discard any mussels that remain closed after cooking.
5. Finish and garnish
   Once the mussels are cooked, sprinkle the crumbled feta cheese over the top. Cover again and let it stand for 1 minute to allow the cheese to warm slightly. Garnish with the chopped parsley and dill before serving.
6. Serve hot
   Serve the Greek Mussel Saganaki immediately in the cooking pot or transfer to a large serving dish. Provide lemon wedges on the side and crusty bread for mopping up the delicious sauce.