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In the Kitchen with Ken: Mussels

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Published on Jul 28, 2009

Mussels

1 bag of mussels

32 ounces diced tomatoes

6 ounces tomato paste

5 cloves of garlic

1/2 red onion

1 large green bell pepper

1 tablespoon oregano

Fill a large pan with an inch of water and bring to a boil. Add the mussels and cook until they all open. Strain the mussels and set aside while you prepare sauce. Dice onion, bell pepper and garlic and place in a skillet. Cook until onions are clear then add tomatoes, paste and oregano. Cook for 30 minutes on a medium heat until all flavors begin to blend together. Once sauce is prepared, pour over mussels and serve.

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