prep time: 20 minutes
cook time: 20 minutes

4 pounds mussels
3/4 cup dry white wine
1/2 cup water
1/2 teaspoon dried thyme
1 bay leaf
2 sprigs parsley
1/4 cup olive oil
2 cloves garlic, minced
1/2 cup chopped onion
2 tablespoons capers, squeeze-drained
1 tablespoon chopped pimento
1/2 cup imported black olives, pitted and quartered
2 tablespoons flour
1/4 cup chopped fresh parsley
1/2 teaspoon Frank's Seasoning
1 1/2 lb pasta
1/4 lb feta cheese, crumbled

Scrub and debeard mussels. If you buy cultured mussels they are debearded. In large pot over high heat, bring wine, water, thyme,bay leaf, and parsley sprigs to boil. Add mussels, cover reduce heat to medium, and cook 5 minutes or until shells open. Place colander in large bowl and drain mussels. Discard any unopened shells and reserve liquid. When cool enough to handle, remove mussels from shells, leaving 15 -20 intact for garnish at the end. Meanwhile, in skillet heat oil, add garlic and onion and cook until soft about 3 minutes. Add capers, pimento, and olives. Dust mixture with flour, stirring to blend. Add 2 cups reserved mussel broth, stir until thickened. Bring to simmer and add chopped parsley, seasoning, and mussel meats. Cook 1 minute. Cook pasta al dente, drain, and put on serving platter. Pour sauce over top and garnish with feta cheese and whole steamed mussels.

Frank's Seafood • 7901 Oceano Avenue • Jessup, Maryland 20794 • (800) 287-5960