Steamed Mussels Provencal

Name: Steamed Mussels Provencal
Total time: 25 min
Ingredients: 5 pounds fresh mussels; 3 tablespoons olive oil; 1 tablespoon finely chopped garlic; 1/2 cup finely chopped fennel; 1/2 cup finely chopped onions; 1 sweet red pepper, cored, seeds removed and finely chopped; 1 cup crushed canned tomatoes; 1/2 teaspoon saffron threads (optional); 1 teaspoon ground turmeric; 1/8 teaspoon red pepper flakes, or to taste; 1/2 cup dry white wine; 4 sprigs fresh thyme, or 2 teaspoons dried; 1 bay leaf; Salt and pepper to taste; 4 tablespoons chopped fresh basil or parsley

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Total: 25 minutes

Servings: 4

Cost: $16.33 /serving

Author : Pierre Franey

fennel mussels tomato

Instructions

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Step 1

Scrub the mussels, remove beards and barnacles, and wash in cold water, agitating with the hand; repeat until the water remains clear. Drain well.

Step 2

Heat oil in a large saucepan or kettle. Add garlic, fennel, onions and sweet red pepper, and cook briefly over medium-high heat until wilted. Do not burn garlic. Stir often.

Step 3

Add tomatoes, saffron, turmeric, pepper flakes, wine, thyme, bay leaf, salt and pepper. Bring to a boil and simmer 2 minutes.

Step 4

Add mussels and basil. Cover tightly, and cook over high heat until all mussels are opened, 5 to 6 minutes. Serve immediately with French or crusty Italian bread.

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