Mussels provencal

1

PREP TIME

15 min

Makes

4 servings

* PLUS Cooking time: 16 minutes

Ingredients

  • 2 kg fresh mussels
  • 4 large garlic cloves
  • 1 cup white wine
  • 240-mL bottle clam juice
  • 2 tbsp butter
  • 1 tsp dried tarragon
  • 6 large tomatoes
  • 1/2 cup coarsely chopped fresh basil
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper

Instructions

  • Scrub mussels and remove beards. Discard any that are open. Mince garlic. Pour wine and clam juice into a large wide saucepan over medium-high heat. Stir in garlic, butter and tarragon. Boil, uncovered, stirring occasionally, until liquid is reduced by half, 6 to 8 minutes. Meanwhile, coarsely chop tomatoes. Stir in tomatoes, basil, salt and pepper. Cook, uncovered, stirring often, until tomatoes begin to soften, 4 minutes.
  • Stir in mussels. Cover and cook, stirring once, until mussels have opened, 6 minutes. Discard any mussels that haven’t opened. Taste sauce. Add more seasonings, if needed. Spoon mussels into bowls. Ladle sauce overtop. Serve with crusty bread for dipping.

Nutrition (per serving)

  • Calories
  • 244,
  • Protein
  • 18.8 g,
  • Carbohydrates
  • 18.7 g,
  • Fat
  • 9.4 g,
  • Fibre
  • 3.7 g,
  • Sodium
  • 878 mg.

Fragrant tarragon perfumes delicate mussels in this classic French dish.