5 dozen mussels
1 tablespoon olive oil
2 to 3 garlic cloves, peeled and crushed
1 teaspoon freshly ground pepper
1 to 2 teaspoons crushed red pepper
1 bunch green onions, chopped fine
1 large ripe tomato or 3 to 4 Italian plum tomatoes, diced fine
1 1/2 cups dry white wine
2 bay leaves
1 1/2 teaspoons thyme
6 tablespoons butter
1/2 cup finely chopped parsley
Scrub the mussels well to remove beards.
Place the oil in a Dutch oven or other large, heavy pot with a lid and heat over medium flame with the garlic and both peppers. Saute until fragrant, stirring, about 30 seconds. Add the onion and tomato; saute 30 seconds more. Add the wine, bay leaves, thyme, butter and mussels. Cover, bring to a boil and cook over high heat for about 3 minutes.
Stir gently and replace lid. Cook for 2 to 3 minutes longer, until mussels open, shaking pan often while holding lid in place. Discard any mussels that do not open. Spoon mussels into soup plates along with cooking liquid and discard bay leaves. Sprinkle with the parsley.
Makes 6 servings.