Moules Provencal

1. 1

   Sauce:

2. 2

   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. 3

   Add tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes

4. 4

   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.

5. 5

   Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish.

6. 6

   Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.