Provençal mussels

Ingredients for 2 servings:

• 1 tbsp olive oil
• 1 onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• 1 red pepper(s), finely chopped
• 1 sprig(s) rosemary
• 2 bay leaves
• 400 g tomatoes, chopped (can)
• 150 ml white wine
• salt and pepper
• 1 zucchini, finely diced
• 2 tbsp tomato paste
• 1 tsp sugar
• 50 g olives, black, pitted, chopped
• 1 kg mussels
• 1 tsp organic orange peel, finely grated
• 2 tbsp parsley, finely chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash and brush the mussels, discarding any that are open. Heat oil in a saucepan. Sauté the onions, garlic, and bell peppers for 3-4 minutes. Add the rosemary, bay leaves, tomatoes, and 100 ml of wine. Season with salt and pepper, bring to a boil, and simmer for about 15 minutes. Add the zucchini, tomato paste, sugar, and olives and simmer for another 10 minutes. Meanwhile, bring water to a boil in another saucepan and place the mussels in a large sieve over the steam. Drizzle with the remaining wine and sprinkle with the grated orange zest. Cover and steam the mussels until they open, discarding any that are closed. Remove the mussels and arrange on a platter. Remove the rosemary and bay leaves from the sauce and pour the sauce over the mussels. Serve sprinkled with chopped parsley.