Recipe Categories
Seafood
Wine Seafood

Kat's Mussels White Wine Vegetables

1 tbl olive oil
1 x onion sliced
2 x cloves garlic coarsely chopped
2 lrg carrots cut into strips
4 stalk celery cut on the diagonal
1 cup zucchini chopped
1 cup mushrooms chopped
1/2 cup fennel chopped
1 can (19 oz) stewed tomatoes
1/2 cup white wine
1/2 cup fresh parsley chopped
1/4 cup fresh basil chopped
1/4 cup fresh dill chopped
1 tsp pepper
1/2 tsp salt
1/2 tsp hot peppers chopped
4 doz mussels cleaned and debearded

 Method :
In a deep skillet or crockpot, heat the oil and saute the onion, garlic, carrots, celery, zucchini, mushrooms and fennel for 2-3 mins. Add the tomatoes, white wine, parsley, basil, dill, pepper, salt and hot peppers. Bring to a boil and reduce heat. Simmer about 10-15 mins. Add the mussels and cover. Cook 2-3 mins, or until the shells have opened (discard any mussels that do not open). Serve in shallow soup bowls, ladling the wine sauce over the mussels.