Serves 4. Difficulty
For garlic butter 1 stick unsalted butter, softened 2 Tablespoons green bell pepper, minced 2 teaspoons worcestershire sauce 1 Tablespoon Italian parsley, minced 1 Tablespoon dry sherry 1 Tablespoon shallots, minced 1 Tablespoon garlic, minced
For mussels: 1/2 cup dry white wine 6 Tablespoons of prepared garlic butter 4 pounds mussels, shells tight and scrubbed 4 Tablespoons tomato, diced 1/4 cup Italian parsley, chopped
Prepare garlic butter: Combine all ingredients and blend thoroughly. Store extra butter in an air- tight container and freeze.
In a large pan, with a tight fitting lid, combine wine and garlic butter. Heat over medium-high heat until butter is melted. Add mussels, cover and cook, shaking pan often, until mussels begin to open, about 5 minutes. Add tomato and continue cooking until all mussels have opened, about 5 minutes longer. (Discard any mussels that do not open.)
Place mussels and their liquid in a large bowl, sprinkle with parlsey and serve immediately.