Mussels Provencale

It doesn't take much time or effort to prepare this deliciously affordable dish. I cleaned out the garden this week, peppers, onions, the last of the roma tomatoes.. a few handfuls of parsley along with some fresh thyme. Cooking mussels a snap--all you need to do is scrub them well and remove any of the small beard that may be found on some. Toss them in your pot along with the other ingredients and cook for 5-8 minutes. Serve with lots of crusty bread to scoop up the delicious juices!

2 lbs fresh mussels-- washed, & debearded
2 TBLS olive oil
2 shallots, minced
4 garlic cloves, minced
1 cup white wine
1 cup water
1 small onion, diced
1 sweet pepper, diced
1 cup diced roma tomatoes
2 TBLS unsalted butter
1 handful flatleaf parsley, chopped
2 tsps fresh thyme

In 2 TBLS olive oil saute shallots,and garlic until garlic is lightly browned. Add peppers and cook for just a minute more. Toss in the mussels, wine, water, onion, and tomatoes. Cover pan and bring to a light boil. Lower heat, simmering 3 minutes more or until all the mussels have opened. Discard any that do not open. Stir gently and add unsalted butter and fresh herbs a minute or so before serving. Ladle mussels into shallow bowls with plenty of juice and serve with very crusty bread. Enjoy!