Mussels Provençal
 
 
Featuring the flavors of the South of France, this dish can be served as either a starter or an entrée. For a spicier version, replace the capers with 1 teaspoon of crushed red pepper flakes.
Author:
Recipe type: Seafood
Ingredients
Serves 4 as an entrée or 6 as an appetizer
  • 3 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1⁄4 teaspoon sea salt
  • 4 garlic cloves, minced
  • 1 medium red bell pepper, diced
  • 1⁄2 teaspoons dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon capers, drained and rinsed
  • 1 (28-ounce) can diced tomatoes with their juices
  • 1 cup dry white wine
  • Freshly squeezed juice of 1 lemon
  • 1⁄2 teaspoon freshly ground black pepper
  • 4 pounds mussels, de-bearded and cleaned
  • 1⁄2 cup chopped fresh flat-leaf parsley
Instructions
  1. In a medium stockpot heat the olive oil over medium heat. Add the onion and salt and sauté until soft and somewhat translucent, 5 to 7 minutes.
  2. Add the garlic, bell pepper, thyme, and basil and sauté for another 5
  3. minutes.
  4. Tumble in the capers, tomatoes, white wine, lemon juice, and black pepper and bring to a boil. Simmer for 5 minutes to marry the flavors.
  5. Taste and adjust the seasonings, and then add the mussels.
  6. Covert he pot and allow the mussels to cook until the majority of them have opened, 5 to 8 minutes. Don’t overcook the mussels as this will make them tough.
  7. Add the parsley and toss to combine.
  8. Spoon the mussels into a large bowl, pourthe sauce overtop,
  9. and serve.
Recipe by My Cookbook Addiction at https://www.mycookbookaddiction.com/2013/06/18/cookbook-review-fish-market-a-cookbook-for-selecting-and-preparing-seafood/