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Moules Provençal

Course: Main Course
Cuisine: French, Mediterranean
Keyword: Mussels, Shallot, Tomato, White wine
Print Recipe

Ingredients

  • 2 lbs Mussels.
  • 2 cups ripe Tomatoes diced
  • 3 cloves garlic peeled and chopped
  • 2 TBS shallots or red onion finely chopped
  • 2 anchovy filets (optional)
  • 2 TBS fresh herbs chopped. Use parsley, thyme rosemary, and/or basil. Herbs d'Provence works too
  • 3 - 4 TBS Extra virgin olive oil
  • 1/2 cup dry white wine like Sauvignon Blanc

Instructions

  • Heat olive oil in a large, heavy pot over medium heat
  • Add shallot and saute until beginning to turn translucent
  • Add garlic, and anchovies (if using) stirring until fragrant About 1 minute
  • Add diced tomatoes and herbs (parsley, thyme). Cook 5 minutes until thick.
  • Add mussels and thyme sprigs directly to the hot pan
  • Add white wine and bring to a simmer. Season with pepper
  • Cover and cook until mussels are open, about 3 minutes
  • Add a quick drizzle of olive oil, and top with parsley
  • Discard any mussels that don't open
  • Scoop mussels into serving bowls, garnish with parsley, and pour over about half of the tomato and wine broth
  • Serve with toasted baguette