Mussels with Tomatoes, Herbs and Garlic (Moules Provençale) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 1/4 lbs mussels, cleaned |
1/2 cup dry white wine |
1 tablespoon olive oil |
2 onions, chopped |
1 celery stalk, chopped |
1 garlic clove, chopped |
1 teaspoon chopped fresh basil, plus extra to garnish |
bouquet garni |
1 tablespoon tomato paste |
1 lb. ripe plum tomatoes, peeled and chopped, or 1 14-oz can chopped tomatoes |
salt and pepper |
1 teaspoon sugar |
Directions:
1. To make the sauce, heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni, and cook over low heat for 5 minutes or until softened but not browned.
2. Mix in the tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes.
3. Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked.
4. Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish.
5. Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once.
6. The Belgo Cookbook, by Denis Blais and André Plisnier Clarkson Potter
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