Mussels Provençale

"A modified classic from The Best of Sunset Low-Fat Cook Book. Only 194 calories per serving!"
 
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photo by mersaydees photo by mersaydees
photo by mersaydees
photo by mersaydees photo by mersaydees
Ready In:
45mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • With a swift tug pull the beards off the mussels and set aside.
  • Heat the olive oil in a large 6-8 quart pan over a medium-high heat and add garlic, onion, and celery. Cook, stirring often, for 7 minutes or until vegetable have become soft. Cut up the tomatoes and add along with the liquid to the vegetables in the pan. Bring to a boil, reduce heat, cover, simmer 15 minutes. Add wine, parsley and pepper. Cover and bring to a boil.
  • Add mussels, cover, and cook 7-9 minutes or until shells pop open.Discard unopened mussels. With a slotte spoon transfer mussles to wide shallow bowls and ladle sauce over each serving.

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Reviews

  1. Made as directed using chopped celery greens in place of the parsley. This is delicious served as a stew. Thanks, Julie B's Hive! Made for Aussie Kiwi Recipe Swap 46, November 2010.
     
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