Moules a la Provencale Recipe
One of our favorite appetizers. Also makes a great meal with fries. I recommend that home chefs get their butcher to clean the mussels before you take them home. Most stores will do this for you.
Prep time: 20 minutes
Cook time: 15 minutes
1 1/2 pounds fresh mussels
1 cup dry white wine
4 garlic cloves, coarsely chopped
2 imported bay leaves
4 shallots, coarsely chopped
1 1/2 pounds plum tomatoes, peeled, cored, seeded, and chopped
1/4 teaspoon hot red pepper flakes
1 tablespoon extra-virgin olive oil
3 tablespoons minced flat-leaf parsley Directions
Thoroughly scrub the mussels; rinse with several changes of water. Beard the mussels.
Place the mussels in a nonreactive large skillet along with the wine, garlic, bay leaves, and shallots.
Cover and cook just until the mussels begin to open, 3 or 4 minutes. Do not overcook.
Remove from heat.
Remove the mussels from the pan with a slotted spoon. Discard any mussels that do not open.
Strain the cooking liquor through several thicknesses of dampened cheesecloth; reserve.
When the mussels are cool enough to handle, remove only the top shells from the mussels. Arrange the mussels in their shells in 4 shallow soup bowls.
Wipe out the saucepan to remove any traces of sand or grit.
Return the strained liquor to the saucepan and add tomatoes and red pepper flakes. Bring to a boil over high heat. Cook for 2 to 3 minutes. Add the olive oil and stir to blend.
Spoon the sauce over the mussels. Sprinkle with the parsley and serve.
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