Moules Provencales

Moules Provencales


Provencale Sauce


  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.

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