Thrace-Style Spicy Mussels

1. 1

   In a large saucepan, cook 1 tablespoon of the butter over moderate heat until it sizzles.

2. 2

   Add the cinnamon stick, mussels and white wine, cover and steam until the mussels open, about 2 minutes.

3. 3

   Pour the mussels into a large strainer set over a bowl and let cool.

4. 4

   Remove the mussels from their shells and place in a small bowl.

5. 5

   Season with pepper and the lemon juice.

6. 6

   Wipe out the saucepan.

7. 7

   Add 1 tablespoon of the butter, the chiles and half of the basil and parsley and cook over moderate heat for 1 minute.

8. 8

   Add the garlic, tomato paste and the reserved mussel cooking liquid and boil until the sauce has reduced to 1 cup.

9. 9

   Remove from the heat and add the mussels.

10. 10

    Dice the remaining 2 tablespoons of butter.

11. 11

    Scatter the butter and the feta over the mussels and bring almost to a boil over moderate heat, swirling the pan to melt the butter and feta.

12. 12

    Season with salt and pepper.

13. 13

    Garnish with the remaining herbs and serve.

* Per serving · 4 servings · Values may vary.