Mussels Possillipo

Recipe provided by Frank Belfiore, Chef at the Captain Kidd from the Woods Hole Historical Museum cookbook, Woods Hole Cooks Something Up, Recipes From a Cape Cod Village.

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 green pepper, sliced
• 1 red pepper, sliced
• 1 onion, sliced
• ½ pound mushrooms, sliced
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 teaspoon basil
• 1 teaspoon parsley flakes
• 1 teaspoon crushed red pepper flakes
• 1 (14 ½ ounce) can diced tomatoes
• 2 cups white wine
• 4 pounds mussels, scrubbed and beards removed

Directions

1. Heat olive oil. Sauté garlic, peppers, onion and mushrooms for four minutes.
2. Add oregano, thyme, basil, parsley, red pepper flakes, tomatoes, and wine. Bring to a boil and simmer for 5 minutes.
3. Add mussels, cover and cook over high heat until mussels have opened, about five minutes.
4. Serve the mussels with their sauce in a big bowl or over pasta.

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