Mussels Provencale

Directions

1. 1
   With a swift tug pull the beards off the mussels and set aside.
2. 2
   Heat the olive oil in a large 6-8 quart pan over a medium-high heat and add garlic, onion, and celery.
3. 3
   Cook, stirring often, for 7 minutes or until vegetable have become soft.
4. 4
   Cut up the tomatoes and add along with the liquid to the vegetables in the pan.
5. 5
   Bring to a boil, reduce heat, cover, simmer 15 minutes.
6. 6
   Add wine, parsley and pepper.
7. 7
   Cover and bring to a boil.
8. 8
   Add mussels, cover, and cook 7-9 minutes or until shells pop open.Discard unopened mussels.
9. 9
   With a slotte spoon transfer mussles to wide shallow bowls and ladle sauce over each serving.