A delightful twist on the classic French mussels recipe, enhanced with a touch of Provencal flavors.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the onion and garlic, and sauté until softened and fragrant.
Stir frequently to prevent the garlic from burning.
Stir in the diced tomatoes, parsley, and black pepper, and cook for a couple of minutes.
Allow the tomatoes to release their juices for a richer sauce.
Pour in the white wine and let it simmer for a few minutes.
Scrape the bottom of the pot to incorporate all the flavors.
Add the mussels, toss to coat, cover, and cook until the mussels open, stirring occasionally.
Discard any mussels that do not open after cooking.
Serve the mussels in a bowl with the sauce, accompanied by crusty bread.
Garnish with additional parsley for a fresh touch.
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