Puree roasted red pepper in a food processor until almost smooth. Add yellow pepper, green onion, lime juice and Tabasco and pulse just until mixed. Set aside if serving mussels cold. Warm sauce slightly in the microwave if serving mussels warm.

Wash mussels and remove any beards. Discard any mussels that have broken or open shells that won't close when tapped.

Arrange mussels around the outside of a microwave-safe dish that is at least 30 cm (12") wide. Cover and microwave on high until mussels open, about 3-4 minutes. Discard any that do not open. Remove and discard top shells.

Arrange bottoms holding mussels on a platter laced with sprigs of cilantro. Spoon 10 mL (2 tsp) roasted red pepper sauce on top. Garnish with a sprig of parsley. Serve immediately or chill and serve cold.

Mussels and oysters are rich in the mineral zinc.