Ingredients
2
tablespoons olive oil
1/2
cup finely chopped shallots or onion
1/2
cup finely chopped red bell pepper
3/4
cup dry white wine
1/2
teaspoon dried basil leaves
1/2
teaspoon salt
1/4
teaspoon pepper
2
cloves garlic, finely chopped
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1
dried bay leaf
1
lb grouper or other mild-flavored firm fish fillets, cut into serving pieces
1 1/2
lb small fresh mussels in shells, scrubbed, debearded
2
tablespoons chopped fresh Italian (flat-leaf) parsley
Preparation
In 4- to 5-quart Dutch oven, heat oil over medium heat. Cook shallots and bell pepper in oil 5 minutes, stirring occasionally. Add wine, basil, salt, pepper, garlic, tomatoes and bay leaf. Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally.
Nestle fish pieces into tomato mixture; top with mussels. Cover; cook 8 minutes, gently shaking pan twice to stir mussels (do not lift lid), until mussel shells have opened. Discard any mussels that don’t open. Remove bay leaf. Garnish with parsley.
