Instructions: Remove beard and discard. Rinse mussels in cold water, discard broken or opened mussels. Saute onion, garlic, and green pepper in olive oil in a wok over medium heat for 30 seconds. Add mussels, tomatoes, and wine.

Cover and cook for about 4 minutes (until mussels open). Shake pot occasionally while cooking.

Garnish with parsley.

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