24 frozen whole shell mussels
3 tbsp. extra virgin olive oil
2 c. onion, chopped
1 clove garlic, minced
2 c. chopped fresh tomatoes
1/4 tsp. finely chopped parsley
1/4 c. tomato paste
Pinch of crushed red pepper flakes
1 c. feta cheese, crumbled
2 c. cooked rice or ziti

Or can use 16 oz. can Italian plum tomatoes, drained and chopped.

Preheat oven to 425 degrees. Heat olive oil in large skillet, saute onions and garlic until soft. Add parsley, tomatoes and tomato paste. Cover and simmer for 20 minutes. Stir in red pepper.

Place frozen mussels-in-shell on the bottom of a buttered casserole dish. Pour sauce over the mussels, making sure to cover all the mussels with sauce. Sprinkle with feta cheese. Cover and bake for 10-15 minutes, or until the cheese melts and is bubbly. Serve over rice or ziti. Serves 4.