Moules Provencales

Ingredients

• 2 Whole Shell Mussels 1-lb packages
• 3/4 C Dry White Wine

Provencale Sauce

• 1 Tbsp Olive Oil
• 2 Shallots, Chopped
• 1 Stalk Celery, Chopped
• 1 Garlic Clove, Crushed
• 1 tsp Chopped Fresh Basil, & to Garnish
• 1 tsp Dried Bouquet Garni
• 1 Tbsp Tomato Paste
• 1 ea 14-oz can Plum Tomatoes, can seeded, chopped
• TT Salt and Pepper
• 1 tsp Sugar

Preparation

1. Sweat shallots, celery, garlic, basil in olive oil; add the bouquet garni. Stir in tomato paste, canned tomatoes and sugar. Season to taste. Cook over medium-low heat till flavors blend.
2. Place whole shell mussels in a non-reactive casserole dish, add wine, cover and bring to a boil over high heat, until shells are just open.
3. Drain cooking liquid, returning the opened mussels, in their shells, to the casserole dish.
4. Pour the hot Provencale sauce over the mussels and heat through. Sprinkle with chopped basil and/or parsley. Serve immediately in deep bowls.

• Type: Lunch, Dinner, Entree
• Categories: The Dish, Recipes
• Tags: Dinner, Entrée, Lunch, Seafood
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