Provencal Style Mussels
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 900 g mussel (s) (lousy)
- 3 tablespoon olive oil
- 1 onion (s), finely chopped
- 3 clove (s) garlic, finely chopped
- 2 teaspoons thyme leaves
- 150 ml red wine
- 800 g tomato (s), chopped, from the can
- 2 tablespoon parsley, chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Brush off the mussels and remove all threads. Throw away those with a damaged or open shell. Put the mussels in a large saucepan with their own water and heat them covered until all the shells are open, shaking the saucepan every now and then. Throw away clams that are still closed. Drain, catching the cooking stock.
- Heat the oil in a large saucepan, sauté the onions over a low heat for 6-8 minutes until they are soft, but do not brown. Add the garlic and thyme, sauté for 1 minute. Reduce the wine and the sauce to a thick consistency over medium heat. Add tomatoes and mussel sauce. Bring to the boil, cover and simmer for 30 minutes. Remove the lid and simmer for another 15 minutes.
- Add the mussels and heat for 5 minutes. Fold in the parsley, season with salt and pepper and serve with fresh white bread.
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