Cooking with Rena Lee

Yield:4

INGREDIENTS:

1 tbsp	olive oil
1	large onion, finely chopped
1	garlic clove, finely chopped
1	small red bell pepper, seeded and finely chopped
	sprig of rosemary
2	bay leaves
14 oz can	chopped tomatoes
2/3 cup	white wine

DIRECTIONS:

Heat the oil in a large saucepan and gently saute the onion, garlic, and bell pepper for 3-4 minutes, until just softened.
Add the sprig of rosemary and the bay leaves to the saucepan with the tomatoes and 1/3 cup of wine. Season with salt and pepper to taste, then bring to a boil, and simmer for about 15 minutes.
Stir in the zucchini, tomato paste, sugar, and olives. Simmer for 10 minutes.
Meanwhile, bring a pan of water to a boil. Arrange the mussels in a steamer or a large strainer and place over the water. Sprinkle with the remaining wine and the orange rind. Cover and steam until the mussels open (discard any that remain closed).
Remove the mussels with a slotted spoon and arrange on a warm serving plate. Discard the herbs and spoon the sauce over the mussels. Garnish with chopped parsley and serve with crusty bread.