Calico Mussels

• 1/2 cup white wine
• 1 small onion, minced
• 1 lemon wedge
• 2 pounds mussels, cleaned and debearded
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 small carrot, shredded
• 1/2 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1/4 cup chopped fresh parsley
• 3 tablespoons red wine vinegar
• 1/4 teaspoon ground black pepper
• 1 pinch salt

1. Combine wine, onion, and lemon in a large skillet; add mussels. Bring mixture to a simmer and steam mussels until they break open, about 5 minutes. Transfer mussels to a bowl using a slotted spoon and continue simmering wine mixture until slightly reduced, about 5 more minutes.
2. Remove mussels from shells, reserving some shells for serving.
3. Heat olive oil in a skillet over medium-low heat; cook and stir garlic until fragrant, about 2 minutes. Stir reduced wine, carrot, red bell pepper, yellow bell pepper, parsley, vinegar, pepper, and salt into garlic; cook until heated through, 3 to 5 minutes.
4. Mix mussels and vegetable-wine mixture together in a bowl; marinate in refrigerator, about 24 hours. Serve by scooping a mussel and marinade into reserved half shells arranged on a platter.

white wine, onion, lemon, mussels, olive oil, garlic, carrot, red bell pepper, yellow bell pepper, parsley, red wine vinegar, ground black pepper, salt

Taken from www.allrecipes.com/recipe/235110/calico-mussels/ (may not work)