Greek-Style Mussels

• 1-1/2 qt. Pure Kraft Refrigerated Greek Feta Dressing
• 12 qt. fennel, shaved, fronds reserved for garnish
• 1 gal. red peppers, julienned
• 1 gal. yellow peppers, julienned
• 1 gal. red onions, thinly sliced
• 1 cup garlic, minced
• 6 qt. dry white wine
• - mussels, scrubbed and debearded
• 1/4 cup freshly ground black pepper
• 2 cups Italian parsley, stems removed and coarsely chopped
• 12 each lemons, each cut into 4 wedges Safeway 4 ct For $5.00 thru 02/09

1. For each serving: Heat 2 Tbsp.
2. dressing in large saute pan on medium heat.
3. Add 140 g fennel, 60 g each red and yellow peppers, 45 g onions and 7 g garlic; saute until vegetables are crisp-tender.
4. Add 1/2 cup (125 mL) wine; stir.
5. Bring to boil.
6. Add mussels; cover.
7. Cook 5 min.
8. or until all mussels have opened, shaking pan occasionally.
9. Discard any unopened mussels.
10. Stir in 1/4 tsp (1 mL) black pepper.
11. Pour into serving bowl.
12. Garnish with 2 tsp.
13. (10 mL) parsley, fennel fronds and 1 lemon wedge.

dressing, fennel, red peppers, yellow peppers, red onions, garlic, white wine, mussels, freshly ground black pepper, italian parsley, lemons

Taken from www.kraftrecipes.com/recipes/greek-style-mussels-121761.aspx (may not work)