Our Recipes
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- » Provencal mussels
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Provencal Mussels
Ingredients:
- 900g / 2lb live mussels
- 3tbsp olive oil
- 1 onion finely chopped
- 3 garlic cloves finely chopped
- Crusty bread to serve
- 2 tsp fresh thyme leaves
- 150ml/5floz 2/3 cup of red wine
- 2 x 400g / 14 oz canned tomatoes
- Salt and pepper
Method:
Clean the mussels by scrubbing or scraping the shells and pulling out the beards. Discard any mussels with broken shell or that does not close when tapped sharply on the work surface. But the mussels in a large saucepan with just a little water cook over high heat for 3-4mins until all the mussels open. Drain, reserve the cooking liquid and set aside
Heat the oil in a large saucepan add the onion cook gently for 5-10mins until softened. Add the garlic and thyme, cook for a further 1min until reduced and syrupy. Add the tomatoes and strained reserved mussels cooking liquid bring to boil cover and simmer for 30mins.
Add the mussels and cook for a further 5mins until heated through. Stir in the parsley, season to taste and serve with plenty of crusty bread.