Stuffed mussels provencal

00731 MUSSELS PROVENCAL INGREDIENTS for 4 PEOPLE 16 large mussels, tomato, courgette, 1/2 red pepper, 2 shallots, 1 tablespoon oil, 1 garlic clove, 1/2 teaspoon sugar, 2 tablespoons of pesto, 15 cl of dry white wine, a bouquet garni, salt, salt and pepper.

Blanch the tomatoes, then Peel and cut them in two.

Remove the seeds and the water and beat them with a submersible robot for a few seconds.

Wash the zucchini and 1/2 red pepper; then cut them into cubes.

Peel and chop the shallots and let them find in oil 3 minutes in a frying pan with non-stick coating.

Add the crushed garlic, diced zucchini and pepper, sugar, salt and pepper.

Stir and simmer 8 minutes.

Then add the tomato puree and stir.

Let cool for about an hour at room temperature; Add the pesto and stir.

Cover the bottom of a baking pan is oven with salt.

Wash and scrape the mussels under running water.

Then place in a pan with high edges with wine the bouquet garni, salt and pepper.

Cover and cook over high heat for 5 minutes, stirring occasionally.

When cooked, remove the mussels from the Pan, eliminate those that do not are open and remove half of the shell does not contain the fruit of the sea.

You have then the mussels in a bowl with salt and cover with the prepared sauce.

Serve well.