|Live mussels||4 Dozen (Fresh Ones)|
|Cold water||8 Cup (128 tbs) (For Covering)|
|Salt||1 1⁄2 Teaspoon|
|Onion||1 , sliced|
|Green pepper||1 , sliced|
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Tabasco sauce||1⁄8 Teaspoon|
1. Scrub the mussels well, rinse through several clean waters. Cover them with cold water, add 1 teaspoon salt; soak 20 minutes.
2. Drain mussels and place in a heavy kettle with the onion, pepper, oil, wine, bay leaf and peppercorns. Cover the kettle, set it over high heat and steam. Shake the pan gently after 2 minutes; continue to heat and shake the pan for about 5 minutes in all, or until the mussels open. Then cook at a slightly lower heat 5 minutes more.
3. Carefully remove the top shells from the mussels and discard. Arrange the filled lower shells in soup plates. Strain the liquid left in the pan over them, adding the dash of Tabasco sauce to it.