2 quarts Mussels
1/4 cup olive oil
2-3 cloves garlic
1 medium onion
2 green peppers
Thyme
Basil
Oregano
1 Tbsp. crushed red pepper
1/4 cup chopped parsley
Bay leaf
8 oz. sliced mushrooms
2 (28 oz.) cans tomatoes
2 cups white wine
2 cups Clam Juice

Scrub and debeard the Mussels. Set aside. Chop the garlic, onions, and peppers and saute them in the oil. Add the seasonings. Stir in the mushrooms and cook 3 minutes. Coarsely chop the tomatoes and add to the vegetable mixture, with liquid from the cans. Add the wine and Clam Juice and simmer for 30-40 minutes. (This Possilippo sauce can be refrigerated at this point and finished later, if desired.)

To serve, bring the sauce in a simmer and add the Mussels. Cover and cook until they open, discarding any that do not. Serve in soup bowls with garlic bread.

Serves 4-6