INGREDIENTS

• 24 fresh mussels, scrubbed and debearded
• 1 small green bell pepper, seeded and diced
• 1 small red bell pepper, seeded and diced
• 1 small yellow bell peppers, seeded and diced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons chopped fresh parsley
• 1 hard-cooked egg, chopped
• 1/2 teaspoon salt
• 1 pinch ground black pepper

Cooking Instructions

1. Bring
   one inch of water to a boil in a large pot. Add mussels, cover, and steam for 3 to 5 minutes, until they are all open. Drain. Remove one side of each shell, and arrange the open shelled mussels on a serving platter. Discard any mussels that do not open.
2. In a medium bowl, mix together the red, yellow, and green bell peppers, olive oil, wine vinegar, parsley, egg, salt, and pepper. Spoon over the mussels on the shells. Refrigerate until serving.