1/3 tsp dry oregano (lovage instead of oregano is also very good)
1/2 tsp chilli flakes (optional)
1 pinch parsley for garnish, chopped
Preparation:
Rinse mussels in a cold tap water. Scrub them and remove the beard. Discard any broken mussels or mussels that do not close after being rinsed. Heat butter and olive oil in a pot on medium-high heat. Place garlic, onion and bell peppers and cook until the onions have softened, about 15 minutes. Add the wine, tomatoes, lemon juice, oregano, chili flakes and pepper. Bring to a boil, then reduce the heat and simmer for about 10 minutes. Add mussels, cover, and then cook for 5 additional minutes, or until mussels have opened. Throw away any mussels that did not open. Take out of the shells the meat of half of the mussels and discard shells. Add the crumbled Feta, mix well to incorporate into the sauce and serve in warm soup bowls with a sprinkle of chopped parsley above and some slices of crusty bread.
