Here is a great recipe to give mussels a taste of south eastern France. If you don’t have Provence herbs mix, don’t worry, you can do just fine with thyme and rosemary. And if you can complete with one bay leaf and marjoram, even better.
Preparation time: 15 minutes – Cooking time : 25 minutes
Ingredients (for 4 servings)
6 to 8 lbs of fresh mussels
4.5 oz (130 g) of zucchini
6 oz (170 g) of cherry tomatoes
10 pickling onions (or 1 onion)
8 to 10 fresh basil leaves
3 garlic cloves
2 cups of dry white wine
1 1/2 tablespoon of herbes de Provence (rosemary, marjoram, basil, bay leaf, thyme) (Click here to buy Herbes de Provence)
2 tablespoons of olive oil
Salt & pepper
1/ Scrub and debeard mussels.(Crude mussels must be close or close down when you push on it. If some stay open, throw them away. They’re not fresh enough.) Set aside.
2/ Wash and dry basil leaves and cherry tomatoes. Peel pickling onions, garlic and zucchini. Chop garlic basil and zucchini.
3/ Heat olive oil in a large stew pot and brown gently garlic, pickling onions and zucchini.
4/ When zucchini starts to soften, add wine, Provence herbs and bring to a boil. (When cooking with wine, you should always bring it to a boil so the alcohol evaporates.) Let it boil gently for about 5 to 7 mn.
4/ Add cherry tomatoes, basil, mussels, salt and pepper. Stir well and cover stew pot.
5/ When mussels are opened, your dish is ready. Serve with rice or French fries.