Mussels in Provencal Tomato Sauce
Mussels cooked in a rich, aromatic sauce with red wine, tomatoes, and herbs from the Provencal region of France.
Ingredients
- 1 kg fresh mussels
- 1/2 lemon for serving
SAUCE
- 400 ml chopped tomatoes
- 1 onion
- 4 cloves garlic
- 200 ml red wine
- 2 tsp sugar
- 1 tbsp parsley
- 2 tsp oregano
- 1 tsp thyme
- 1 tsp marjoram
- fennel seeds
- 1 tsp butter
- olive oil
- black pepper to taste
Instructions
- Scrub mussels under cold water and remove any beards. Discard any mussels that are open and do not close when tapped.
- Heat olive oil and butter in a large pot over medium heat. Add finely chopped onions and parsley, and sauté for about 2 minutes until soft and translucent. Add chopped garlic and fry for another 30 seconds, ensuring it releases its aroma without browning.
- Stir in chopped tomatoes, sugar, and herbs. Avoid adding salt, as the mussels will release their own salty liquid once they open. Cook the mixture for 5-7 minutes until the tomatoes break down and the flavours blend well.
- Pour in the red wine and simmer for a couple of minutes to enhance the sauce.
- Add the cleaned mussels, cover, and cook for about 5 minutes until the mussels open. Towards the end of cooking, carefully move them around the pot with a wooden spoon to ensure the sauce reaches all the mussels and mixes evenly. Discard any that remain closed.
Notes
The total calories for this dish are approximately 670. Please note that the calorie count can vary depending on the specific products used. This recipe serves two people, with 350 calories per serving.