1 tb Olive oil

1 c Finely chopped onion

1 md Clove garlic, peeled and

Minced 3/4 c Dry white wine

1 t Dried oregano, crushed

1/4 ts Crushed red pepper flakes

1/4 ts Salt

1 28-oz can peeled and diced

Tomatoes, undrained 1 c Water

1 lb Mussels, washed, beards

Removed 2 c Rotelli pasta (8 oz)

1/2 c Finely chopped parsley

3/4 c Crumbled feta cheese

Freshly ground black pepper To taste

1. Heat the oil in a large pot over medium heat. Add

the onion and garlic; saute 5 minutes. Add the wine, oregano, crushed pepper flakes and salt; simmer 5 minutes. Stir in the undrained tomatoes and water. Bring to a boil, reduce the heat and simmer 15 minutes. 2. Bring a large pot of water to a boil for the pasta.

3. Prepare the mussels. Place on steamer rack and

place over pot. (The sauce should be cooking at a high simmer.) Cover and steam 20 to 25 minutes, or until mussel shells open (discard any that do not open). 4. Cook the pasta in the boiling water according to

package directions; drain. Remove the mussels from the steamer. Put the pasta into the sauce with the parsley, adding pepper to taste. Transfer to plates or large shallow bowls and sprinkle with feta cheese. Put mussels on top and serve. Data per serving: Calories....412 Carbohydrates....48g Monounsaturated fat....4g Protein.....23g Sodium.........930mg Polyunsaturated fat....2g Fat.........12g Saturated fat.....4g Cholesterol..........51mg Submitted By CHERYL <FEATHERS@ESKIMO.COM> On FRI, 2 JUN 1995 215204 ~0700 (PDT)