Begin. Believe. Achieve.

Provencal Style Mussels

0
SHARE
, / 536 0
Provencal Style Mussels

Prep Time: Cook Time:

Ingredients

  • Olive oil | 1.00 tablespoon
  • Onions raw | 1.00 large
  • Garlic, raw | 1.00 Tbsp
  • Peppers, sweet, red, raw | 1.00 small
  • Fresh rosemary | 1.00 sprig
  • Spices, bay leaf | 2.00 whole
  • Canned tomatoes, packed in tomato juice | 1.00 can
  • White wine | 5.00 fl oz
  • Zucchini squash, with skin, raw | 1.00 cup, chopped
  • Tomato paste, canned without salt | 2.00 tbsp
  • Granulated sugar | 1.00 tsp
  • Olives | 3.75 tbsp
  • Mollusks, mussel, blue, cooked | 1.50 oz
  • Orange peel, raw | 1.00 tsp
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Spices, parsley, dried | 2.00 tbsp
Nutrition Facts (Per Serving)

Calories per serving: 142.53 mg

Fat per serving: 5.27 g

Saturated fat per serving: 0.79 g

Protein per serving: 4.75 g

Sodium per serving: 222.59 mg

Cholesterol per serving: 5.95 g

Instructions

  1. Chop onion, garlic, remove seeds from pepper and chop it. Drain and chop olives. Set all aside until needed.
  2. Heat up an oil in a saucepan, add onion, garlic, sweet pepper. Gently stir fry for 4 minutes until just softened but not browned.
  3. In the same saucepan, add rosemary, bay leaf, tomatoes, 1/3 cup white wine. Season with salt and pepper. Boil and simmer for 15 minutes.
  4. Stir zucchini, tomato paste, olives with sugar and let simmer for 10 minutes. Boil water in a small pan. Place mussels in a strainer and add boiled water over. Add in orange rind and wine. Cover strainer and lightly steam until mussels open(throw out the closed ones).
  5. Use slotted spoon to remove mussels and arrange them on a serving platter. Discard any herbs and Pour the sauce over mussels. Sprinkle with parsley and serve immediately.

Leave A Reply

Your email address will not be published.

*