Mussels Provencale

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.