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
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.