Moules Provencal

Name: Moules Provencal
Ingredients: 2 1/4 lbs mussels, cleaned 1/2 cup dry white wine; Provencale 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

10 ingredients

1 steps

Ingredients

2 1/4 lbs mussels, cleaned 1/2 cup dry white wine
Provencale 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

Directions

1

{"0":"Sauce:","1":"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","3":"Add tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes","5":"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.","7":"Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish.","9":"Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once."}