1tbsp.fresh chopped parsley, for garnishtips & tricks
Directions
In a large pot over medium heat, add oil and when it gets hot, add finely chopped shallots; season with salt. Quickly sauté them for just 1 minute before adding pressed garlic; sauté for 30 seconds.
Add Herbes de Provence, red pepper flakes, freshly ground black pepper, diced tomatoes and sugar. Mix the ingredients together, bring the mixture to a simmer and cook for 15 minutes or until reduced by 1/3rd.
Add capers and stir to blend.
Add mussels and coat with the sauce. Cover and simmer for 4 minutes.
Halfway through cooking, stir again, cover and continue cooking for the remaining time.
Spoon into warm bowls, sprinkle on some fresh chopped parsley and serve with toasted bread.