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Recipes

Steamed Mussels Provencale by Mary
Makes 12 servings
Ingredients:
  • 4 pounds fresh mussels (in shell)
  • 1/4 cup olive oil
  • 8 thin slices of French bread
  • 1/4 cup chopped onion
  • 2 tablespoons of Daregal Fresh Frozen Garlic
  • 1 1/2 cups canned petite diced tomatoes, undrained
  • 1 1/2 cups dry white wine
  • 2 tablespoons Daregal Fresh Frozen Parsley
  • 1 tablespoon Daregal Fresh Frozen Basil
Directions
  • Scrub mussels thoroughly under cold running water and drain well.
  • Brush French bread slices on each side with olive oil.
  • Place on a baking sheet and bake at 400 degrees F. until crisp, turning once.
  • In a large saucepan, heat the remaining oil on medium high and add the onion and garlic. Cook until the the onion is wilted, add the tomatoes and wine.
  • Turn heat to high and bring to a boil, add mussels.
  • Cover and steam until the mussels are opened, about 5 minutes.
  • Arrange two crisp bread slices in the bottom of four soup bowls.
  • Spoon in the mussels and sprinkle with parsley and basil. Serve piping hot.




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