Moules (Mussels) à la Provençale
Moules (Mussels) à la Provençale are perfect to have as an appetizer or a light meal. It's a quick and easy way to prepare these mollusks…
Ingredients
- 1 1/2 tbsp. olive oil tips & tricks
- 1/2 cup shallots, finely chopped
- ground Himalayan pink salt, to taste
- 2 tbsp. tomato paste tips & tricks
- 1 tbsp. Herbes de Provence see Recipe
- 1/4 tsp. red pepper flakes, or to taste
- freshly ground black pepper, to taste and divided
- 2 cans (14 oz. each) diced tomatoes tips & tricks
- 1 tsp. granulated sugar
- 1 tbsp. capers, rinsed and drained
- 2 lbs. mussels, scrubbed, debearded and rinsed
- 1 tbsp. fresh chopped parsley, for garnish tips & 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 tomato paste and stir to coat.
- 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.