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Mussels Provencal
by Jamie Grainger
serves: 6
  Mussels Provencal
Ingredients:
  1 12.0 oz package   fettuccini pasta
  1 tbsp   EVOO
  1 each   onion, chopped
  2 cloves   garlic
  1 16.0 oz can   diced tomatoes
  1 tsp   tomatoe paste
  1 each   fresh muchroom, chopped
  1 tsp   dried basil
  1.20 tsp   dried oregano
  1 tsp   dried tarragon
  36 each   fresh mussels
  1/2 cup   olives
  2 each   tomatoes chopped
Directions:
  1.Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.

2.Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.

3.Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.

4.Serve mussels and sauce over pasta.