Mussels Provencal
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12ounces whole onion or 11 ounces finely chopped ready-cut onion (2¼ cups)
- 3teaspoons olive oil
- 12ounces whole red and yellow peppers or 11 ounces finely chopped ready-cut peppers (2¾ cups)
- 1large clove garlic
- 2pounds mussels
- 12ounces whole zucchini or 11 ounces finely chopped ready-cut zucchini (2½ cups)
- 28ounces no-salt-added chopped canned tomatoes
- 1cup dry white wine
Preparation
- Step 1
Chop whole onion fine.
- Step 2
Heat 2 teaspoons of the oil in a pot large enough to hold all the ingredients. Saute onion over medium heat.
- Step 3
Meanwhile, wash, trim, seed and finely chop the whole peppers, mince the garlic, and add both to the onions, continuing to saute.
- Step 4
Wash and de-beard the mussels.
- Step 5
Wash, trim and finely chop whole zucchini; add to pot, along with the tomatoes, wine and mussels. Mix well and cover pot. Cook about 4 minutes, until mussels open. Any mussels that do not open should be discarded. Stir in remaining teaspoon of oil. Serve with good crusty bread for dunking.
Private Notes
Comments
I made this because I actually had the ingredients. Lame? But It looked healthy and what can go wrong with muscles? It was good, but not fantastic. Definitely edible.