Mussels Provencal

1. 1

   Chop whole onion fine.

2. 2

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

3. 3

   Saute onion over medium heat.

4. 4

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

5. 5

   Wash and de-beard the mussels.

6. 6

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

7. 7

   Mix well and cover pot.

8. 8

   Cook about 4 minutes, until mussels open.

9. 9

   Any mussels that do not open should be discarded.

10. 10

    Stir in remaining teaspoon of oil.

11. 11

    Serve with good crusty bread for dunking.

* Per serving · 4 servings · Values may vary.

No additional tips available.