Sunday, October 19, 2008

Moules Provencale

2 1/4 lbs mussels, cleaned
1/2 bottle dry white wine
1 tablespoon olive oil
1/4 onion, chopped
2 celery stalk, chopped
3 garlic clove, chopped
1 teaspoon chopped fresh basil
bouquet garni
1 tablespoon tomato paste
1 14-oz can chopped tomatoes
salt and pepper
1 teaspoon sugar
fresh Parsley for garnish

To make the sauce, heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni, and cook over low heat for 5 minutes or until softened but not browned.

Mix in the tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes.

Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked.

Pour the cooking liquid and the opened mussels into the hot tomato sauce , discard any mussels that have not opened.
Sprinkle with chopped parsley and serve at once.
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