Mussels with vegetables

We will cook the mussels for a couple. If you are going to cook fresh seafood, they need to be washed beforehand. Pour water into a slow cooker (steamer). We put the mussels in the basket (on the grill), cook for two minutes, then rinse with ice water and remove from the shells. If desired, mussels can not be removed from the shells, but cook a dish with them. If we take frozen mussels without shells, then we simply defrost them and wash them, put them on a paper towel to absorb excess moisture.

At this time, peel the onion and garlic, finely dice the onion, and cut the garlic into plates. My zucchini, pepper, tomatoes, celery. We also clean the fennel, cut into cubes. Zucchini, celery and chili pepper are also cut into cubes. My parsley.

Put a large frying pan on medium heat, heat olive oil in it well (50 ml). Put the onion and garlic in a frying pan, fry, stirring, until translucent. In terms of time, it will take about 2 minutes. Now add chili pepper, celery, zucchini and fennel to the pan, mix, then season with salt and pepper and stir again. Cook everything together until soft (about 2 minutes).

At this stage, add tomatoes (whole) to the pan, pour chicken broth and wine. We cook everything together until the tomatoes burst and the vegetables taste tender. In terms of time, it takes no more than 5 minutes.

So, we are nearing the final... Put the mussels in the pan, mix everything and cook for 2 minutes. Taste it and add salt and pepper if necessary. Pour the remaining olive oil, sprinkle with chopped herbs, decorate with leaves and sprigs of parsley.

Everything is ready!