Source:

Terri Mckibbon

Serves/Makes:8

Ingredients

• 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

Preparation

• 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.

Comments

Excellent taste.....