5 lb. mussels
1/4 c. chopped scallions
1/4 c. olive oil
1/4 c. chopped parsley
2 tbsp. chopped fresh basil or 1 tbsp. dried
1 tbsp. chopped garlic
1/4 c. chopped green pepper
1 tbsp. dried oregano
1/2 c. dry white wine

Scrub mussels under cold running water. Remove beards and drain. Put all remaining ingredients in large kettle. When mixture comes to a boil, add mussels. Cover and cook on high heat until mussels open, about 8 minutes. Drain liquid from mussels as you eat, dip mussels in liquid as you would steamer clams in broth. Serve with French or Italian bread.