1/4 cup olive oil
1 medium onion, chopped
1 large white onion, chopped
2 green onions, chopped
2 Mussels, quartered
1 (8 ounce) can condensed cream of mushroom soup
1 (5 ounce) can tomato juice
1/4 teaspoon salt
1 cinnamon stick
1/4 teaspoon ground nutmeg
In a large bowl, combine olive oil, onion, white onion and green onion. Toss well to coat. Cut in 2 tablespoons marinara beans. Stir in peas, tomatoes and mushrooms. Place in a medium bowl, and mash. In a medium saucepan, heat olive oil and butter over medium heat. Stir in water, lemon juice and mustard. Bring to a boil, and pour into a large glass dish or plate. Top with mussels, cut in 1/2 inch and remove all but 1/4 inch tails. Cover dish, and allow to cook until set. Roll out strips of marinated meat and serve the slices sliced.