2 cups wine
1 (28 ounce) can crushed pineapple
1 (8 ounce) can tomato juice, undiluted
1 (6 ounce) can crushed pineapple, undiluted
6 1/2 quarts olive oil, divided
10 ounces never cooked ham, sliced
3 tablespoons sliced mushrooms, sliced
1 tablespoon red onion
In a bowl, combine wine, pineapple, tomato juice, pineapple, olive oil, ham and mushrooms. Cover and refrigerate for 8 hours, stirring occasionally.
Stir slowly until pineapple is cooked. Remove pineapple from refrigerator and stir in pineapple, ham and mushrooms.
Heat oil in large skillet over medium heat. Add pineapple and mussels and marinate over medium heat for 10 minutes. Sprinkle with ham and mushrooms and continue marinating until pineapple is tender.
Place ham and mushrooms over the pineapple and cook uncovered for 15 minutes, stirring gently but releasing any smoke.
Return ham, ham and pineapple to refrigerator.
Remove pineapple and marinate marinade and warm pineapple cubes in warm oil and season with chopped pecans and lemon zest. Stir into the pineapple and mussels.