Steamed Mussels with Red Peppers

Once you learn how to store your mussels, you will need a recipe to enjoy them in. This one will give your both taste and a heart healthy, low fat treat. It contains only one gram of saturated fat and 8 grams total fat. How good is that? Enjoy....

2 T olive 1 small onion, chopped

2 garlic cloves, minced

½ c red peppers, chopped

½ t dried oregano

½ t dried thyme

1/3 c white wine

3-1/2 pounds prepared mussels

1/4 c fresh parsley, chopped

¼ c fresh basil, chopped

salt and pepper to taste

Prepare mussels by scrubbing thoroughly and removing the “beard” - if any. The “beard” can be removed by cutting it off with scissors. Discard it.

In a large saucepan, heat oil over medium heat.

Add the onion and garlic, stirring occasionally, until onion is translucent (clear).

This will take about 6-8 minutes.

Stir in the red peppers, thyme, and oregano.

Cook for one minute.

Add white wine.

Add mussels, cover, raise heat to high.

Cook until mussels open – about 3-5 minutes.

Throw away any mussels that do not open.

Remove the cooked mussels and place into serving bowls.

Stir parsley, basil, capers, and salt/pepper into the broth.

Pour over mussels.