1½ kilo raw mussels in their shells
5 spring onions, finely chopped
1 mild green pepper, finely chopped
1 coffee-cupful lemon juice
1 teacupful olive oil
1 soup-spoonful oregano
1 soupspoonful mustard
1 tumbler white wine
Scrub and clean the mussels carefully. Sauté the onion and pepper in a deep pan. Quench with wine.
Toss in the mussels immediately, bring to the boil for 2 minutes. Add the lemon, mustard and oregano. Mix well and serve.