mussels latino style/mejillones al latino

Ingredients For mussels latino style/mejillones al latino

• 1/4 c

  virgin olive oil
• 1 lg

  sweet vidalia or texas sweet onion sliced thin
• 1 lg

  sweet bell pepper sliced
• 5 lg

  cloves of fresh garlic smashed or put through a garlic press
• 1/2 c

  good white table wine (not cooking wine)
• 1/4 c

  fresh diced cilantro
• 1/4 c

  fresh diced curly parsley
• 1 lg

  can (28 ounces) petite diced tomatoes
• 3 or 4 lb

  cleaned black mussels
• 1 lg

  bay leaf
• 1 lg

  jalapeno, seeded and veins removed and diced
• 1/2 tsp

  dried mexican oregano if possible
• 1/2 tsp

  black pepper
• 2 tsp

  sea salt
• 1/2 tsp

  old bay seasoning
• 2 sm

  packets sazo goya with culantro and achiote
• 1 lg

  bagette of crusty french bread or crusty cuban or italian bread, sliced heated
• 2 lg

  limes sliced
• 1/4 c

  olive oil, extra virgin, to add at the end
• 1 c

  grated cotija cheese or parmesan. optional