Mussels Provençal
from http://www.discovermussels.com/, Source: Mussel Industry Council of North America

Moules Frites in a Provence Style Sauce with Frites

A classic way to serve mussels that's great as an appetizer or main dish. Simple to cook and prepare. The European way to serve mussels is with frites (French fries), which they dip in the sauce. Another good potato recipe to serve on the side would be Parmesan Potato Wedges. Or serve a good loaf of crusty bread for dunking in the juices.

2 lb fresh cultured blue mussels
3 tbsp olive oil
1 onion, finely chopped
3 clove garlic, minced
2 tbsp chopped fresh thyme
3⁄4 cup red wine
28 oz can peeled and diced tomatoes
2 tbsp fresh chopped parsley
1 pinch salt and pepper to taste

Rinse the fresh blue mussels in tap water.

Place in a large saucepan with a small amount of liquid on high heat. Cover and let steam until shells open (5 – 7 minutes). Strain the fresh blue mussels, reserving the liquid, and removing the meat from the shells. Set aside.

In a large saucepan, heat olive oil and sauté onions under low heat for 6 – 8 minutes, until onions get soft but not burnt.

Stir in garlic and thyme for 1 minute.

Pour red wine and cook for another 5 minutes.

Add tomatoes and reserved liquid, cover and let summer for 30 minutes.

Remove lid and let simmer for another 15 minutes.

Add fresh blue mussel meat, let cook 5 minutes.

Taste with salt and pepper. Sprinkle with parsley.

Serve with bread.

Number of Servings: 4
Source: Mussel Industry Council of North America