Instructions: Scrub the mussels well in several changes of water, scrape off the beards, and rinse the mussels.

In a large kettle combine the garlic, bell peppers, onion, and pepperoni and cook the mixture in the oil over moderately low heat, stirring, until the vegetables are softened.

Add the wine, mussels, Tabasco, bay leaves, peppercorns, and the salt. Steam the mussels, covered, over heat, shaking the kettle occasionally for 5 to 6 minutes, or until the shells have opened. Discard the bay leaves and any unopened mussels.

This recipe yields 4 to 6 servings.

Description: "(Spicy Mussels With Bell Peppers And Pepperoni)"

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