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Cholesterol: 22 mg
Sodium: 47 mg
2 lbs. green lip mussels
1 lb. tomatoes, canned or fresh, peeled and diced
1 small onion, diced
2 cloves garlic, minced
2 bay leaves
½ tsp. minced fresh thyme
4 oz. white wine
Black pepper, to taste
Wash mussels thoroughly, scraping to remove beard. Keep chilled
until ready to use. Cook tomatoes and onions over medium heat for
10 minutes along with bay leaves, thyme, and seasonings. Add
mussels and white wine. Cover and cook until mussels open up
(approximately 4-6 minutes).