INGREDIENTS
3 lbs. mussels, scrubbed, whiskers removed
1 large can tomatoes
1 small can tomato paste
2 onions, chopped
1 cup red wine
1 bell pepper, diced
Salt and pepper, garlic powder and oregano, to taste
2 tsp. olive oil
DIRECTIONS
Place olive oil in a stock pot.
Add all of the above ingredients except the mussels.
Stir well and let simmer on low until onions and peppers begin to soften.
Place mussels in the sauce.
Cover and steam until all shells open; stirring every few minutes.
The liquid from the mussels will dilute the sauce, but also flavors it as well.
Serves 4.
