Mussels and peppers

We use frozen de-shelled mussels. So convenient! Thaw mussel meat. Heat pan, add butter. When butter is melted, add a few cloves of minced garlic and some chopped onion (cipolline onions are great in this), and chopped bell pepper. Add a generous splash of rice wine and pink peppercorns. Cook on high heat until veggies are soft and a little browned. Add thawed mussel meat, cook about 4-5 min more. Mix in generous crushed red pepper and top with green onions. Serve.