Moules À La Provençale Recipe

Time30m

Serves4

Mussels, Tomato, Red Wine, Basil, Garlic

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Ingredients

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1
Clean the Mussels
Rinse the fresh mussels under cold water, scrubbing the shells with a brush to remove any dirt or debris. Remove any beards that may be attached.
2
Check for Freshness
Discard any mussels that are open and do not close when tapped gently; they are not fresh.

3
Heat Olive Oil
In a large pot or Dutch oven, heat the olive oil over medium heat.
4
Sauté Garlic
Add the minced garlic to the pot and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
5
Add Tomatoes and Wine
Stir in the diced tomatoes and red wine, bringing the mixture to a simmer. Let it cook for about 5 minutes to combine the flavors.
6
Season the Sauce
Add salt and black pepper to taste. Stir in the chopped fresh basil, reserving a little for garnish.

7
Add Mussels
Carefully add the cleaned mussels to the pot, stirring to coat them in the sauce.
8
Cover and Cook
Cover the pot and let the mussels steam for about 5-7 minutes, or until they have opened up. Discard any mussels that remain closed.
9
Serve
Garnish the dish with the reserved fresh basil and serve hot with crusty bread to soak up the sauce.