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Mussels Provençale

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“A modified classic from The Best of Sunset Low-Fat Cook Book. Only 194 calories per serving!”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. With a swift tug pull the beards off the mussels and set aside.
  2. 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.
  3. 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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