Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | - G. Granaroli XBRG76A MM:MK VMXV03A |
| 3 tablespoons | Butter |
| 3 tablespoons | Olive oil |
| 2 \N | Cloves garlic chopped |
| 4 \N | To 6 oz canned or frozen mussels |
| 1 small | Green pepper diced |
| ½ cup | Red wine |
| 28 ounces | Can Italian tomatoes (crushed by hand) |
| ¼ cup | Chopped fresh parsley |
| \N \N | Cheese for topping (Opt.) |
Melt butter in olive oil. Sautee garlic and pepper for 2-3 min. Add tomatoes and wine and simmer for 30 min. Add mussels and cook on low heat for 15 min. Mix in fresh parsley and turn off heat. Let sit for 10 min. Season w/ salt and pepper to taste. Serve over hot pasta.