Mussels Provenciale
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 kg mussel (s) (mussels)
- 2 bunches soup greens
- 2 stalks celery
- 200 g onion (s)
- 250 ml olive oil
- 3 chilli pepper (s), dried
- 1 sprig rosemary
- 1 bunch thyme
- 6 bay leaves
- 2 cans tomato (s), peeled
- salt
- 1 liter white wine, dry
- Garlic
Print Recipe
Pin Recipe Instructions
- Wash the mussels well under cold water, put broken mussels aside and do not use them.
- Clean or peel the soup greens, celery and onions and cut into small cubes. Heat the oil in a high saucepan and roast the soup greens, onions and celery well. Then add the spices and tomatoes and let it boil down a little (12-15 min.), Add the wine and bring to the boil. If you want, you can add a little garlic.
- Please do not add salt as the mussels contain enough salt!
- Then add the mussels and cook covered for approx. 8-10 minutes. Shake the pot in between so that the mussels mix with the sauce.
- Serve with fresh baguette.
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