Mussels and... Feta?

Jim was reading Joanne Weir's "From Tapas to Meze" to fall asleep last night. Seriously? So when Peta had a hankering for Mussels in the near future. Jim doesn't like Ms. Weir after having seen her cooking show on KQED and thinks that she really talks down to her "students". But we've been getting into a rut with our mussels and Jim wanted to be ready with something new. They didn't have any at Raley's on Friday night, so we put them on hold until Monday night at which time we'll halve the recipe. (It's presented below already halved.)

Mithia Sahanaki (Mussels and Feta)

1/8 cup EVOO
1/4 medium onion, finely chopped
2 large tomatoes, peeled, seeded and coarsely chopped
1/2 cup Sauvingnon Blanc
1/8 tsp dried oregano
Pinch of crushed red pepper
1/2 tsp red wine vinegar
1 pound mussels
3 oz. crumbled feta
*Salt and Pepper
1/2 Tbsp chopped fresh parsley

Sauté onion until soft. Add tomatoes, wine, oregano, red pepper and vinegar and stir. Reduce heat and simmer 20-30 until reduced.
Add mussels and cover. Remove mussels as they open and remove from shells.
Return mussels to pan and add feta for 30 seconds.
Garnish with parsley.

*Do not add salt. The feta makes the dish salty enough. And reduce the cooking time for the mussels. We give this a "meh".