1 cup water
1 pound mussels
1 tablespoon tomato paste
1 teaspoon salt
1 (8 ounce) package chopped onion
1 1/2 teaspoons olive oil
2 (7 ounce) cans tomato paste
1 cup chopped green bell pepper
1 1/2 cups chopped green bell pepper
1 cup chopped celery
1 teaspoon chili powder
1 (1.5 fluid ounce) jigger white wine
1 3/4 quarts chicken broth
1 1/2 cups shredded mozzarella cheese
In a saucepan, combine water, mussels, tomato paste, salt, onion, olive oil, tomato paste, bell pepper, celery, chili powder, white wine and chicken broth. Bring to a boil over medium heat. Continue to cook, stirring occasionally, until chicken is no pink and thickened, about 30 minutes. Add cheese and brown briefly.