Moules à la Provençale
Servings: 2 people
Calories: 606kcal
Ingredients
- 1 kg Fresh Mussels
- 50 ml Olive Oil don't use extra virgin, it's a waste, old slag is just fine!
- 15 g Butter
- 2 large Tomatoes the riper the better
- 2 Shallots finely chopped
- 175 ml White Wine that leaves just the right amount to eat with dinner!
- 2 cloves Garlic peeled and sliced
- ½ tsp Paprika not smoked and not hot
- ½ tsp Chilli Flakes
- ½ tsp Sea Salt good quality is worth it here
- 1 small handful Fresh Basil
Instructions
- Peel and deseed the tomatoes first. This is easiest done by scoring a cross in the bottom of the tomato and plunging it into boiling water for 30 seconds before then plunging into ice cold water. This skin should come off easily. Once deseeded, chop the tomatoes roughly, read for cooking. The French have a much easier word for this 'concasse', to peel, deseed and roughly chop a tomato!
- In a large pan melt the butter with the olive oil (the oil stops the butter from burning) and then add the shallots, garlic, tomatoes, chilli flakes, paprika and salt. Cover the pan and cook over a low heat from about 8-10 minutes
- Once the vegetables have all softened, add the white wine and cook for a further 5 minutes
- Add the mussels and the basil which has been roughly sliced, into the pan and cook over a high heat for 5 minutes, no more. Serve immediately and enjoy with some crusty bread and a glass of that remaining wine!
Nutrition
Calories: 606kcal | Carbohydrates: 25g | Protein: 33g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 1385mg | Potassium: 1432mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2560IU | Vitamin C: 48mg | Calcium: 114mg | Iron: 12mg