2 qts. mussels
1/4 c. olive oil
2-3 cloves garlic
1 med. onion
2 green peppers
Thyme
Basil
Oregano
1 tbsp. crushed red pepper
1/4 c. chopped parsley
Bay leaf
8 oz. sliced mushrooms
2 (28 oz.) cans tomatoes
2 c. white wine
2 c. clam juice

Scrub and debeard the mussels. Set aside. Chop the garlic, onions, and peppers and saute them in the oil. Add the seasonings. Stir in the mushrooms and cook 3 minutes. Coarsely chop the tomatoes and add to the vegetable mixture, with liquid from the cans. Add the wine and clam juice and simmer for 30-40 minutes. (This Possilippo sauce can be refrigerated at this point and finished later, if desired.)

To serve, bring the sauce in a simmer and add the mussels. Cover and cook until they open, discarding any that do not. Serve in soup bowls with garlic bread. Serves 4-6.