Mussels Provencal

Name: Mussels Provencal
Total time: 20 min
Yield: 2 large servings
Cuisine: french
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

By Marian Burros

Total Time: 20 minutes
Rating: 3(35)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; Mussels a Belgian Way

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Ingredients

Yield:2 large servings

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

Ingredient Substitution Guide

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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.

Ratings

3 out of 5

35 user ratings

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Comments

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Pam F3 years ago

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.

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