Mussels with Tomatoes, Herbs and Garlic (Moules Provençale)

Ingredients

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

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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