Just because it’s French ? Proven?al refers to food that’s prepared Provence-style, using lots of garlic and tomatoes ? doesn’t mean it can’t be fast. This classic dish can be on the table in about 30 minutes.
Mussels Provençal 2007
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PREP TIME
15 min
Makes
4 servings
* PLUS Cooking time: 16 minutes
Ingredients
- 2 kg mussels
- 4 large garlic cloves
- 1 cup white wine
- 240-mL bottle clam juice
- 2 tbsp butter
- 1 tsp dried tarragon
- 6 large tomato
- 1/2 cup coarsely chopped basil
- 1/2 tsp salt and 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 min. Then coarsely chop tomatoes. Stir in tomatoes, basil, salt and pepper. Cook, uncovered, stirring often, until tomatoes begin to break down, 4 min.
- Stir in mussels. Cover and cook, stirring once, until mussels have opened, 6 min. 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.
