MUSSELS WITH TOMATOES, HERBS AND GARLIC
(MOULES PROVENCALE)

Serves 1-2.

• 2 1/4 lbs mussels, cleaned

• 1/2 cup dry white wine

• Provençale Sauce:

• 1 tablespoon olive oil

• 2 onions, chopped

• 1 celery stalk, chopped

• 1 garlic clove, chopped

• 1 teaspoon chopped fresh basil, plus extra to
  garnish

• 1 tablespoon tomato paste

• 1 lb. ripe plum tomatoes, peeled and chopped, or 1

• 14-oz can chopped tomatoes

• salt and pepper

• 1 teaspoon sugar

To make the sauce, heat the olive oil in a large
saucepan, add the onions, celery, garlic and basil
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.
Place 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,
(about 5 minutes), stirring frequently to ensure
they are evenly cooked.
Pour off the cooking liquid, discard any mussels
that have not opened, and return the opened
mussels, in their shells, to the casserole dish.
Pour the hot tomato sauce over the mussels and heat
through. Sprinkle with chopped basil and serve at
once.

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