Healthy Alternative Recipes
Mussels Provencale

Ingredients

• 4 lb cultivated mussels (about 90 to 100)
• 1 tbsp olive oil
• 1 shallot, chopped
• 4 cloves garlic, chopped
• 1 28-oz/796 ml can plum tomatoes, drained and chopped (about 1 1/2 cups), or 1 1/2 lb fresh tomatoes, peeled, seeded and diced
• 1 cup dry white wine, stock or water
• 1 tbsp chopped fresh tarragon, or 1 tsp/5 ml dried
• ¼ tsp salt
• pinch pepper
• 3 tbsp chopped fresh parsley
• 2 French sticks, sliced
  

Method

1. Rinse mussels and pull off any beards. Discard any mussels that seem very heavy or that have cracked shells.
2. Heat oil in a large Dutch oven or wok on medium-high heat. 
3. Add shallot and garlic. 
4. Cook until fragrant and tender but do not brown. 
5. Add tomatoes and bring to boil.
6. Add mussels and turn to coat well. 
7. Add wine and bring to a boil. 
8. Sprinkle with tarragon, salt and pepper. 
9. Cover and cook mussels for 5 minutes until all mussels open. 
10. Discard any that do not open after another minute or 2 of cooking.
11. Transfer mussels to large bowls. 
12. Sprinkle with parsley and serve with lots of bread to soak up juices.
    

Recipe Notes

Makes 8 servings as an appetizer; 4 as a main course

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