Mussels Provençale

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 1/2 lbs mussels, shells, scrubbed
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 large onion, chopped
• 1 cup chopped celery
• 1 (28 ounce) can tomatoes
• 1 cup dry wine or 1 cup low sodium chicken broth
• 1/2 cup minced parsley
• 1/2 teaspoon pepper

Recipe

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