Mussels Provençale

By The Canadian Living Test Kitchen

62 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	175175 cal
pro	14 g14g pro
total fat	6 g6g total fat
sat. fat	1 g1g sat. fat
carb	18 g18g carb
fibre	3 g3g fibre
chol	28 mg28mg chol
sodium	487 mg487mg sodium
% RDI:	-
calcium	99 calcium
iron	3737 iron
vit A	1919 vit A
vit C	7070 vit C
folate	2626 folate

More great recipes from this menu:

Serve these fragrant plump mussels with slices of crusty baguette.

Ingredients

3 lb mussels 3 3lb lbmusselmussels
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 onion , chopped1 1oniononions, chopped
3 garlic cloves , minced3 3garlic clovegarlic cloves, minced
1-1/2 tsp herbes de Provence 1-1/2 1-1/2tsp tspherbes de Provence or dried basil
1 can (28 oz/796 mL) diced tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)diced tomatotomatoes
2 tbsp tomato paste 2 2tbsp tbsptomato paste
2 tbsp finely chopped fresh parsley 2 2tbsp tbspfinely 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.

Source : Canadian Living Magazine: May 2005

Keywords : Dinner; French; Mussels; Tomatoes; One-Pot; Steam; Garlic; Onions;

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