Fresh musseles are cooked in a garlic wine sauce
along with some onion, green bell pepper and
grape sized tomatoes thrown in for good color.
I added in a cut up orange to the rainbow.
This sauce gets spiced up with hot siracha.
1 cup grape tomatoes, halved
1 cup white wine
1/2 teaspoon garlic paste
1/2 sweet white onion
1/2 cup chopped green pepper
1 teaspoon red hot pepper sauce
1 teaspoon brown sugar
a few grinds of black pepper
1 naval orange, cut up
2 pounds fresh mussels
In a large soup pot place wine, garlic,
tomatoes, chopped onion, and green peppers.
Season with red pepper sauce and ground pepper.
Cover and bring to a boil over high heat.
Add in cut up orange and the fresh mussels.
Cover and bring back to a boil.
Shake pot or stir mussels with a large spoon.
Let cook only until mussels open up and remove
pot from heat to allow mussels to cool 10 minutes.
Serve with crusty bread to soak up the juices.