Mussels Provençal

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prepare

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serves

2 lb. fresh cultured blue mussels

3 tbsp. olive oil

1 onion, finely chopped

3 clove garlic, minced

2 tbsp. fresh chopped thyme

3⁄4 cup red wine

28 oz. can Peeled and diced tomatoes

2 tbsp. fresh chopped parsley

1 pinch salt and pepper, to taste

1

Rinse the fresh blue mussels in tap water. Place in a large saucepan with a small amount of liquid on high heat. Cover and let steam until shells open (5 to 7 minutes). Strain the fresh blue mussels, reserving the liquid, and removing the meat from the shells. Set aside.
2

In a large saucepan, heat olive oil and sauté onions under low heat for 6 to 8 minutes, until onions get soft but not burnt.
3

Stir in garlic and thyme for 1 minute.
4

Pour red wine and cook for another 5 minutes.
5

Add tomatoes and reserved liquid, cover and let summer for 30 minutes.
6

Remove lid and let simmer for another 15 minutes.
7

Add fresh blue mussel meat, let cook 5 minutes.
8

Taste with salt and pepper. Sprinkle with parsley.
9

Serve with bread.

Recipe provided by Mussel Industry Council. Visit them www.discovermussels.com Source: Mussel Industry Council of North America