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Mussels Provencal
You can use Mussels Provencal as an appetizer or main dish. Have some crusty bread on hand to dip in the sauce. Serve over pasta for a main dish pasta meal.
Ingredients
At a glance
Appetizer
Main Course
Ethnic/Regional
Lenten Recipes
- 3 Tablespoons butter
- 1/2 cup finely chopped onion
- 1/2 cup celery
- 3 cloves garlic, minced
- 1 28 ounce can chopped tomato
- 1/8 teaspoon cayenne pepper
- 1 cup dry white wine
- 1/2 cup minced parsley
- pepper to taste
- 3 quarts live mussels
Methods/steps
- In a 5 qt. kettle melt the butter over medium heat.
- Add onion, celery and garlic and cook until soft, stirring occasionally.
- Add tomatoes wine and cayenne pepper. Simmer covered 20 minutes.
- Add parsley and pepper. Add mussels and simmer until they are all opened. Discard any mussels that do not open.
Additional Tips
It is very important to clean the mussels before cooking. Discard any that are opened or broken. You can try running cold water over the mussels but if they do not opened discard.
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