Preparation:
Remove beard and discard. Rinse mussels in cold water, discard broken or opened mussels. Sauté 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. |
