Customer Login  |  

TRACS Direct

For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Moules Provencales

Moules Provencales


  • 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


  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.

No video selected.