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Cajun Mussels

1 tsp. olive oil or butter
1 clove garlic, minced
1/2 cup tomato sauce
1/4 cup water
1 tsp. Worcestershire sauce
1 tsp. each of cayenne pepper, oregano, basil and thyme

1 tsp. olive oil or butter
2 green (spring) onions, chopped
1 stalk of celery, chopped
1/2 green pepper, pith removed and sliced
1 clove garlic, minced
1 1/2 lb. cultured mussels
1/4 cup dry white wine
2 tbsp. water

Heat oil in medium saucepan. Add garlic; saute for 1 minute. Add
tomato sauce, water, Worcestershire sauce, herbs and spices. Cook
over a medium heat for 5 minutes. Set aside.

In a large saucepan or skillet, heat the oil. Stir-fry onions,
celery, green pepper and garlic until tender crisp. Add mussels
and tomato sauce mixture. Bring to a boil. Add wine and water.
Cook, stirring constantly, until all mussels open completely, about
5 minutes. Discard any unopened mussels and serve on a large warm
plate garnished with Lemon wedges and parsley sprigs. Supply crusty
bread with it to mop up the spicy sauce. Enjoy


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