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Ingredients
½ cup chopped scallions (green onions)
¼ cup each diced red and green bell pepper
4 sun-dried tomato halves (not packed in oil), diced
1 tsp olive or vegetable oil
1 dozen medium mussels, scrubbed
2 tsp apple cider vinegar
1/8 tsp thyme leaves, crushed
Dash pepper
Method
In 9-inch microwavable pie plate combine scallions, bell peppers,
tomatoes and oil and stir to thoroughly coat; microwave on High (100%)
for 1½ minutes, until softened.
Arrange mussels around edge of pie plate with hinged side of each
mussel toward edge of plate, leaving a space between each.
Cover with vented plastic wrap and microwave on High for 3 minutes.
Add
remaining ingredients and stir to combine; re-cover with vented plastic
wrap and microwave on High for 30 seconds.
Let stand for 1 minute.
MAKES 2 SERVINGS.
Note:
So many recipes call for slices, diced,
or chopped vegetables. To save time, slice and dice a few days' worth
of frequently used vegetables and store them in plastic bags in the
refrigerator. |
