4 Lb. Fresh Mussels

1/4 Cup Olive Oil

1/2 Cup Chopped Onions

4 Cloves Garlic -- finely chopped

1/2 Cup Green Pepper -- chopped

2 Cups Tomato Wedges

1/2 Cup White Wine

Parsley Sprigs -- for garnish

Remove beard and discard. Rinse mussels in cold water, discard broken or opened mussels. Saute 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.