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