Mussels Provencale

Name: Mussels Provencale
Ingredients: 1/4 cup olive oil; 3 cloves garlic, chopped; 2 onions, chopped; 1 stalk celery, chopped; 2 (28 ounce) cans tomatoes, drained & chopped; 1 (7 ounce) can tomato paste; 1 cup red wine or 1 cup white wine; 1/4 cup chopped fresh basil (or 2 tsp dried); salt & pepper (to taste); 24 mussels

10 ingredients

8 steps

Ingredients

1/4 cup olive oil
3 cloves garlic, chopped
2 onions, chopped
1 stalk celery, chopped
2 (28 ounce) cans tomatoes, drained & chopped
1 (7 ounce) can tomato paste
1 cup red wine or 1 cup white wine
1/4 cup chopped fresh basil (or 2 tsp dried)
salt & pepper (to taste)
24 mussels

Directions

1

Wash mussels in several changes of cold water; using a sharp knife, remove beards.
2

Soak mussels for about 30 minutes in cold water containing a handful of salt& a handful of flour.
3

This will remove any sand inside the mussels.
4

In heavy saucepan, heat oil; saute garlic, onion& celery until soft but not brown.
5

Add tomatoes& simmer for about 10 minutes to evaporate the remaining liquid.
6

Add remaining ingredients (except mussels), cover& simmer for 30 minutes.
7

Just before serving, add mussels, cover& simmer for 3- 5 minutes to allow the mussels open.
8

Discard any that don't.