Mussels provencale

Yield: 1 servings

Measure Ingredient
4 pounds Mussels 2 kg
1 cup Dry white wine 250 mL
1 \N Shallot; finely chopped 1
4 \N Cloves garlic; finely chopped 4
2 tablespoons Extra-virgin olive oil 25 mL
1 \N Onion; chopped 1
1 can Plum tomatoes; drained and chopped
\N \N ; 1 (28-oz/796 mL)
1 tablespoon Chopped fresh tarragon 15 mL
3 tablespoons Chopped fresh parsley 50 mL
\N \N Salt and freshly ground black pepper to
\N \N ; taste
2 tablespoons Chopped fresh chives 25 mL

Clean mussels well (if you are using cultured mussels, rinse. Pull off beards. Discard any mussels that do not close when lightly tapped, or any mussels that are cracked. Place in large pot and sprinkle with wine, shallots and 1 chopped clove of garlic. Cover and bring to a boil. Simmer for 3 to 5 minutes, or until mussels open. Discard any that do not open.

Strain juices through a sieve lined with a paper towel and reserve.

Meanwhile, heat olive oil in a skillet on medium high heat. Add onions and remaining garlic and cook until tender. Add tomatoes and strained juices from mussels and cook for about 5 minutes.

Add tarragon, parsley, salt and pepper.

Pour mixture over mussels and toss. Serve in shallow bowls and sprinkle with chives.

Converted by MC_Buster.

NOTES : From Bonnie Stern's "Appetizers" book comes this French bistro classic. Serve with lots of crusty bread and spoons to slurp up the delicious juices!. Serves 6 to 8.

Converted by MM_Buster v2.0l.

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