Try this Mussels Provencale recipe, or contribute your own.
Suggest a better descriptionClean mussels well (if you are using cultured mussels, rinse. Pull off beards. Discard any mussels that do not close when lightly tapped, or any mussels that are cracked. Place in large pot and sprinkle with wine, shallots and 1 chopped clove of garlic. Cover and bring to a boil. Simmer for 3 to 5 minutes, or until mussels open. Discard any that do not open. Strain juices through a sieve lined with a paper towel and reserve. Meanwhile, heat olive oil in a skillet on medium high heat. Add onions and remaining garlic and cook until tender. Add tomatoes and strained juices from mussels and cook for about 5 minutes. Add tarragon, parsley, salt and pepper. Pour mixture over mussels and toss. Serve in shallow bowls and sprinkle with chives. NOTES : From Bonnie Sterns "Appetizers" book comes this French bistro classic. Serve with lots of crusty bread and spoons to slurp up the delicious juices!. Serves 6 to 8.
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Serving Size: 1 Serving (1827g) | ||
Recipe Makes: 1 servings | ||
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Calories: 19 | ||
Calories from Fat: 1 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.2mg | 0 % | |
Potassium 53.2mg | 1 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 3.9g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 19
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