1 1/2 tsp. chopped garlic
1/3 c. olive oil
1 can Italian tomatoes, drained and cut up
1/8 tsp. chopped red pepper
Lemon juice to taste
2 lbs. fresh mussels, cleaned and scrubbed

Saute garlic in the oil and add parsley then add the cut up tomatoes and chopped red pepper. Cook uncovered for 25 minutes or until the tomatoes and oil separate.

Add mussels, cover pan, raise heat to high and cook until mussels open their shells (3 to 5 minutes).

Serve with slices of lemon and crusty French bread.

Serves 4.