Mussels Provencal

Name: Mussels Provencal
Ingredients: 12 ounces whole onion or 11 ounces finely chopped ready-cut onion (2 1/4 cups); 3 teaspoons olive oil; 12 ounces whole red and yellow peppers or 11 ounces finely chopped ready-cut peppers (2 3/4 cups); 1 large clove garlic; 2 pounds mussels; 12 ounces whole zucchini or 11 ounces finely chopped ready-cut zucchini (2 1/2 cups); 28 ounces no-salt-added chopped canned tomatoes; 1 cup dry white wine

8 ingredients

11 steps

Ingredients

12 ounces whole onion or 11 ounces finely chopped ready-cut onion (2 1/4 cups)
3 teaspoons olive oil
12 ounces whole red and yellow peppers or 11 ounces finely chopped ready-cut peppers (2 3/4 cups)
1 large clove garlic
2 pounds mussels
12 ounces whole zucchini or 11 ounces finely chopped ready-cut zucchini (2 1/2 cups)
28 ounces no-salt-added chopped canned tomatoes
1 cup dry white wine

Directions

1

Chop whole onion fine.
2

Heat 2 teaspoons of the oil in a pot large enough to hold all the ingredients.
3

Saute onion over medium heat.
4

Meanwhile, wash, trim, seed and finely chop the whole peppers, mince the garlic, and add both to the onions, continuing to saute.
5

Wash and de-beard the mussels.
6

Wash, trim and finely chop whole zucchini; add to pot, along with the tomatoes, wine and mussels.
7

Mix well and cover pot.
8

Cook about 4 minutes, until mussels open.
9

Any mussels that do not open should be discarded.
10

Stir in remaining teaspoon of oil.
11

Serve with good crusty bread for dunking.