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Mussels, Tomatoes, and Roasted Peppers
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Terri Mckibbon


  • 2 tbsp (30 ml). olive oil
  • 1 medium onion, minced
  • 1 lb (.5 kg). tomatoes, chopped
  • 2 cups (475 ml) dry white wine
  • 1 bay leaf
  • 1 tsp (5 ml). salt
  • black pepper, to taste
  • 1 7 oz (196 grm). jar Italian-style roasted peppers
  • 4 dozen mussels, scrubbed, debearded
  • Heat oil in large pot on medium heat.
  • Add onion and garlic, and cook until softened.
  • Add tomatoes, wine, bay leaf, salt and pepper.
  • Simmer on low heat for 5 minutes.
  • Process peppers with liquid in processor until pureed.
  • Add pureed mixture to tomato mixture.
  • Cook 30 minutes.
  • Add more wine if mixture is too dry.
  • Increase heat to medium and arrange mussels on tomato mixture; cook 5 minutes.
  • Discard any mussels that don't open.
  • Remove mussels and discard top half of shell for each.
  • Return mussels to sauce, discard bay leaf.
Excellent taste.....

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