Mussels with Tomatoes, Herbs and Garlic (Moules Provençale)

Ingredients

  • 1 celery stalk
  • 1 teaspoon sugar
  • 1 teaspoon fresh basil
  • 2 ¼ pounds mussels
  • ½ cup dry white wine
  • 1 pound ripe plum tomatoes
  • pepper
  • + 6 more ingredients
    • 1 garlic clove
    • 1 tablespoon tomato paste
    • bouquet garni
    • 1 tablespoon olive oil
    • salt
    • 2 onions

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. Mix in the tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes. Put the muss...

View full recipe at Epicurious

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