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Greek Mussel Stew

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Ingredients

4 pounds mussels, well scrubbed and debearded

2 cups dry rosé (or dry white wine)

1/4 cup olive oil

1 1/2 cups finely chopped onions

4 to 6 cloves garlic, finely chopped

1 hot chile pepper, finely chopped (optional)

3 cups chopped canned plum tomatoes (optional)

1/4 teaspoon ground allspice or cloves

1 tablespoon dried oregano

Salt and lots of freshly ground black pepper

1/2 cup chopped flat-leaf parsley

1 cup crumbled feta cheese (optional)

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