Dinners

Friday night - Pizza
Saturday night - Moules Provençale

Here is the Mussels Recipe:

1 tablespoon olive oil
1/3 cup minced shallots, minced
1 celery stalk, chopped
1 carrot, chopped
3 garlic clove, chopped
1 cup canned fire roasted chopped tomatoes
1 bay leaf
1 1/2 cups dry vermouth
1 bottle clam juice
1 tablespoons butter

salt and pepper
3 lbs. mussels, cleaned

Saute shallots, celery, carrots for about 5 minutes, add garlic, saute 2 more minutes, add tomatoes, vermouth and clam juice and bay leaf, bring to boil, reduce heat add butter and simmer about 10 minutes. Add salt and pepper to taste then add mussels cook additional 10 minutes or so until mussels have opened. Serve with toasted baguette points.