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mussels provencal

Serves: 4 Prep Time: 10 minutes

Ingredients

  • ¼ Cup Bertolli Originale Extra Virgin Olive oil
  • 3 lb mussels
  • 3 Shallots, minced
  • 3 Garlic cloves, minced
  • 2 tsp Herbes de Provence ( a blend of dried basil, dried thyme, dried rosemary & dried sage)
  • 1 Cup diced tomatoes
  • 1 Cup White wine
  • 2 tbsp Fresh parsley, finely chopped
  • 1 tsp lemon zest, minced
  • ½ tsp Salt & pepper

Preparation

  1. Rinse mussels under cold running water. Discard any that do not close when tapped. Set aside.
  2. In large saucepan, heat Bertolli Originale Extra Virgin Olive oil over medium heat; saute shallot, garlic and Herbes de Provence, stirring occasionally, until shallot is softened, about 3 minutes. Add the white wine and half of the tomatoes. Bring to a boil.
  3. Add mussels; stir well. Cover and steam over medium heat, stirring occasionally, until mussels open, about 5-6 minutes. Add the remaining diced tomato. Sprinkle with parsley and serve with crusty bread.

  • ¼ Cup Bertolli Originale Extra Virgin Olive oil
  • 3 lb mussels
  • 3 Shallots, minced
  • 3 Garlic cloves, minced
  • 2 tsp Herbes de Provence ( a blend of dried basil, dried thyme, dried rosemary & dried sage)
  • 1 Cup diced tomatoes
  • 1 Cup White wine
  • 2 tbsp Fresh parsley, finely chopped
  • 1 tsp lemon zest, minced
  • ½ tsp Salt & pepper
  1. Rinse mussels under cold running water. Discard any that do not close when tapped. Set aside.
  2. In large saucepan, heat Bertolli Originale Extra Virgin Olive oil over medium heat; saute shallot, garlic and Herbes de Provence, stirring occasionally, until shallot is softened, about 3 minutes. Add the white wine and half of the tomatoes. Bring to a boil.
  3. Add mussels; stir well. Cover and steam over medium heat, stirring occasionally, until mussels open, about 5-6 minutes. Add the remaining diced tomato. Sprinkle with parsley and serve with crusty bread.