Mussels Provençale
Serve these fragrant plump mussels with slices of crusty baguette.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 175 |
| pro | 14 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 18 g |
| fibre | 3 g |
| chol | 28 mg |
| sodium | 487 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 37% |
| vit A | 19% |
| vit C | 70% |
| folate | 26% |
-
3 lb (1.5 kg) mussels
1 tbsp (15 mL) vegetable oil
1 onion, chopped
3 cloves garlic, minced
1-1/2 tsp (7 mL) herbes de provence (or dried basil)
1 can (28 oz/796 mL) diced tomatoes
2 tbsp (25 mL) tomato paste
2 tbsp (25 mL) finely chopped fresh parsley
Preparation:
Rinse mussels and snip off any beards. Discard any that do not close when tapped. Set aside.
In large saucepan, heat oil over medium heat; fry onion, garlic and herbes de Provence, stirring occasionally, until onion is softened, about 3 minutes. Add tomatoes and tomato paste; bring to boil over high heat and boil until reduced by half, about 10 minutes.
Add mussels; stir well. Cover and steam over medium heat, stirring occasionally, until mussels open, about 5 minutes. Discard any that do not open. Sprinkle with parsley.
Additional Information
Source
Canadian Living Magazine: May 2005
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