INGREDIENTS
3 lb
PEI mussels (rinsed)
1
medium onion (diced)
1/4 tsp
red pepper flakes (optional)
3
garlic cloves (minced)
1 28 ounce can
diced tomatoes, in juice
1/4 cup
white wine
1/4 cup
chopped Kalamata olives
salt and black pepper (to taste)
Fresh chopped parsley and lemon wedges (for garnish)