4 Lb. Fresh Mussels
1/4 Cup Olive Oil
1/2 Cup Chopped Onions
4 Cloves Garlic — finely chopped
1/2 Cup Green Pepper — chopped
2 Cups Tomato Wedges
1/2 Cup White Wine
Parsley Sprigs — for garnish
Remove beard and discard. Rinse mussels in cold water, discard broken or opened mussels. Saute onion, garlic, and green pepper in olive oil in a wok over medium heat for 30 seconds. Add mussels, tomatoes, and wine. Cover and cook for about 4 minutes (until mussels open). Shake pot occasionally while cooking.
Garnish with parsley.