Moules à la Provençale

Recipe by: Corinne Hobin

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Prep: 15 mins Cook: 20 mins
Serves: 6

Tomatoes and garlic are essential to this dish, which is light, fresh and full of flavour. A perfect preparation for mussels if you like to avoid the cream and butter so prominent in many other recipes.

Recipe provided by:

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Ingredients
(See nutrition)

1 tablespoon olive oil

3 shallots, chopped

2 cloves garlic, minced

1 (400g) tin chopped tomatoes

1 teaspoon tomato purée

36 mussels - cleaned and debearded

small handful fresh chopped basil

small handful fresh chopped oregano

2 tomatoes, chopped

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Preparation method

Heat olive oil in a large saucepan over medium heat. Cook shallots and garlic in oil until soft. Stir in chopped tomatoes, tomato purée and the mussels. Season with basil and oregano. Cover, and simmer for 10 minutes.

Stir in fresh tomatoes. Cover, and simmer 5 minutes. Discard any mussels that have not opened their shells. Using a slotted spoon, place mussels in bowls and pour sauce over the top. Serve with crusty bread to mop up the delectable juices.