MOULES PROVENCAL

MOULES PROVENCAL image

Yield 1-2

Number Of Ingredients 10

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2 1/4 lbs mussels, cleaned 1/2 cup dry white wine
Provençale Sauce:
1 TBS olive oil
2 onions, chopped
1 celery stalk, chopped
1 garlic clove, chopped
1 TSP chopped fresh basil, + garnish bouquet garni
1 TBS tomato paste
1 LB ripe plum tomatoes, peeled, chopped, or 1 14-oz can chopped tomatoes salt and pepper
1 TSP sugar

Steps:

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 Add tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked. Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish. Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once.