MUSSELS PROVENCAL

Mussels Provencal image

Provided by Marian Burros

Time 20m

Yield 2 large servings

Number Of Ingredients 8

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

Steps:

Chop whole onion fine.
Heat 2 teaspoons of the oil in a pot large enough to hold all the ingredients. Saute onion over medium heat.
Meanwhile, wash, trim, seed and finely chop the whole peppers, mince the garlic, and add both to the onions, continuing to saute.
Wash and de-beard the mussels.
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.