4 lb Fresh Mussels
1/4 c Olive Oil
1/2 c Chopped Onions
4 Cloves Garlic; finely chopped
1/2 c Green Pepper; chopped
2 c Tomato Wedges
1/2 c 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.