Mussels in Tomato Salsa

4 dozen mussels, scrubbed and debearded

Tomato Salsa

2 cups ripe tomatoes, cored cut into 1/4 in dice

1 tbsp chopped fresh basil or 1 tsp dried basil

1 tbsp chopped red onion

1/2 tsp grated orange zest

1 tbsp olive oil

1 tsp fresh lemon juice

1/4 tsp salt

Coarsely ground black pepper

Broth

4 cups dry white wine or chicken broth

2 springs fresh basil or 1/4 tsp dried basil

2 sprigs fresh thyme or 1/4 tsp dried thyme

2 bay leaves

2 strips orange zest

2 cloves garlic, bruised with side of knife

1 cup thin onion slices

Place mussels in shallow pan, cover with damp paper towel and

refrigerate until ready to cook. To make salsa: Combine all salsa

ingredients in small bowl; set aside until ready to serve.

To make broth: Use large saucepan with tight fitting lid or divide

ingredients in two 10 inch skillets with lids. Combine wine or broth,

basil, thyme, bay leaves, zest strips, garlic and onion strips. Boil

uncovered 5 minutes. Add mussels; cover and cook over high heat

until mussels have opened (about 5 minutes). Use tongs to remove

opened mussels and continue boiling any unopened mussels up to

2 minutes longer. Discard mussels that don't open. Transfer to large

serving bowl. Strain broth and pour over mussels and serve at once.

Perfect low carb entree.

1 cup chopped peanuts

1 tsp vanilla

1 pkg (12 oz) semisweet chocolate chips

1/4 cup peanut butter

Line a 9x9x2 inch pan with aluminum foil. Mix powdered sugar, butter

1 cup peanut butter and vanilla in a large bowl. Stir in graham cracker

crumbs and peanuts. (Mixture will be stiff). Press in pan.

Heat chocolate chips and 1/4 cup peanut butter over low heat, stirring frequently,

until smooth. Spread over bars. Refrigerate 1 hour or until chocolate is set

Remove squares along with foil, from pan. Fold foil back to cut squares. Refrigerate

2 hours or until firm. Cover and refrigerate any remaining squares. Makes 36 squares.