Name: Provençal Mussels
Yield: 4
Ingredients: 1/4 c. olive oil -; 3/4 c. diced red onion -; 2 clove garlic -; 1/2 c. diced red bell pepper -; 1 1/2 c. diced eggplant -; 1 c. diced zucchini -; 1 c. diced yellow squash -; 1/2 tsp. kosher salt -; 1 can crushed tomatoes -; 2 sprig fresh thyme -; 1 bay leaf -; Ground black pepper -; 2 tbsp. olive oil -; 2 shallots -; 2 clove garlic -; 4 lb. mussels -; 1 c. dry white wine -; 1/4 c. Chopped flat-leaf parsley -; 4 tbsp. unsalted butter -; 1 tsp. kosher salt -; Kosher salt -; 1/2 tsp. ground black pepper -; Ground black pepper -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Provençal Mussels

1. 1/4 c. olive oil -

2. 3/4 c. diced red onion -

3. 2 clove garlic -

4. 1/2 c. diced red bell pepper -

5. 1 1/2 c. diced eggplant -

6. 1 c. diced zucchini -

7. 1 c. diced yellow squash -

8. 1/2 tsp. kosher salt -

9. 1 can crushed tomatoes -

10. 2 sprig fresh thyme -

11. 1 bay leaf -

12. Ground black pepper -

13. 2 tbsp. olive oil -

14. 2 shallots -

15. 2 clove garlic -

16. 4 lb. mussels -

17. 1 c. dry white wine -

18. 1/4 c. Chopped flat-leaf parsley -

19. 4 tbsp. unsalted butter -

20. 1 tsp. kosher salt -

21. Kosher salt -

22. 1/2 tsp. ground black pepper -

23. Ground black pepper -

How to cook deliciously - Provençal Mussels

1. Stage

Heat olive oil in a large skillet over medium heat. Add red onion and garlic and cook, stirring often, until softened, about 3 minutes. Add red bell pepper and eggplant and cook, stirring occasionally, about 5 minutes. Add zucchini, squash, and salt, and cook until tender, about 5 minutes. Add crushed tomatoes, thyme, and bay leaf. Reduce heat to medium-low and cook 12 minutes. Season to taste with salt and pepper and set aside.

2. Stage

Heat oil in a 6- to 8-quart pot over medium-high heat. Add shallots and garlic and cook, stirring often, until lightly browned, about 4 minutes. Add mussels and white wine and cover. When steam starts to appear, cook until mussels open, about 5 minutes more. Add parsley, butter, and reserved ratatouille. Add salt and pepper, plus more to taste. Cook uncovered 3 minutes more and serve with crusty bread.