Mediterranean Style Mussels


1 lbs of Mussels
1 pkg of PC Italian Diced Pancetta
½ Red Onion, Sliced
2 Garlic Cloves, minced
1 cup White Wine
1 cup Marinated Artichoke Hearts, roughly chopped
1 cup Marinated Olives, roughly chopped (I used green)
1 Can of diced tomatoes
Salt and Pepper, to taste
1 Baguette


Clean the mussels with a brush under water.

Heat some oil in a large pot on medium-high heat and cook the pancetta, stirring often, for about 3 minutes.  Add the onions and garlic and cook until the onions are almost translucent and the pancetta is fully cooked, about 3-5 minutes.

Add the wine and scrap up the drippings at the bottom of the pot.  Add the artichoke hearts, olives, and tomatoes.  Stir well and bring to a soft boil.  Simmer for about 3-5 minutes.  Add the mussels, stir and cover.  Cook covered for about 10 minutes.  You know when they’re ready when the mussels have opened up.

Transfer the mussels to a large bowl and pour the sauce over top.  Serve immediately with a freshly cut baguette and a salad.

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