Mussels, Tomatoes, and Roasted Peppers

• 2 tbsp (30 ml). olive oil
• 1 medium onion, minced
• 1 lb (.5 kg). tomatoes, chopped
• 2 cups (475 ml) dry white wine
• 1 bay leaf
• 1 tsp (5 ml). salt
• black pepper, to taste
• 1 7 oz (196 grm). jar Italian-style roasted peppers
• 4 dozen mussels, scrubbed, debearded

1. Heat oil in large pot on medium heat.
2. Add onion and garlic, and cook until softened.
3. Add tomatoes, wine, bay leaf, salt and pepper.
4. Simmer on low heat for 5 minutes.
5. Process peppers with liquid in processor until pureed.
6. Add pureed mixture to tomato mixture.
7. Cook 30 minutes.
8. Add more wine if mixture is too dry.
9. Increase heat to medium and arrange mussels on tomato mixture; cook 5 minutes.
10. Discard any mussels that don't open.
11. Remove mussels and discard top half of shell for each.
12. Return mussels to sauce, discard bay leaf.

olive oil, onion, tomatoes, white wine, bay leaf, salt, black pepper, peppers, mussels

Taken from online-cookbook.com/goto/cook/rpage/0011F2 (may not work)