Mussels in Provence

1. We clean the onion and cut it with rings, cut a half of chili pepper. On the heated scohes Ingredients:

• White wine - 200 Grams
• White onions - 1 piece
• Mussels - 1 Kilogram
• Tomatoes - 2 Pieces
• Garlic - 4 Slices
• Parsley, bundle - 1 Piece
• Chile - 1 piece
• Thyme - To taste (optional)
• Salt, olive oil, pepper - To taste

Instructions

1. We clean the onion and cut it with rings, cut a half of chili pepper. At the warmed-up speed, pour a little olive oil and let's pass onion and pepper. Add thyme. 2. Now let's deal with tomatoes. We will blanch the tomatoes (for a few minutes, pour them with boiling water), then carefully peel the skin and remove the seeds. Cut the tomatoes into small pieces. 3. Now simmer the tomatoes and onions, add the garlic. Stew on medium heat for about seven minutes. 4. Then we pour in the wine, and for a few minutes let's puff and add the mussels. Three minutes more, but not more. At the very end of the cooking, add pepper and salt. 5. It is better to serve the ready dish with dried pieces of white bread. Rice noodles are also good.

Servings: 4