Instructions: Heat oil in large kettle over medium-high heat. Add onion and garlic; cook until softened, stirring frequently. Add tomatoes, 2 cups wine, the bay leaf, salt and black pepper to taste. Reduce heat to low; simmer, stirring occasionally.

Meanwhile, process roasted peppers with liquid in blender or food processor until pureed. Add to tomato mixture. Cook about 30 minutes, stirring occasionally. Add additional wine if mixture becomes dry. Increase heat to medium-high. Arrange mussels on tomato mixture. Cook, covered, until mussels open. Discard any mussels that do not open after 5 or 6 minutes.

Remove mussels and discard top shell of each mussel. Return mussels to sauce. Discard bay leaf. Serve hot.

Makes 8 appetizer servings.

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