2 1-lb. Packs PanaPesca® Brand Whole Shell Mussels
3/4 cup dry white wine
Provençale Sauce:
1 tbsp olive oil
2 shallots, chopped
1 stalk celery, chopped
1 garlic clove, de-germed and crushed
1 teaspoon chopped fresh basil, plus extra to garnish
1 tsp dried Bouquet Garni
1 tablespoon tomato paste
14-oz. can seeded, chopped plum tomatoes
Salt and freshly ground pepper, to taste
1 teaspoon sugar
1. Sweat onions, celery, garlic, basil in olive oil; add the bouquet garni. Stir in tomato paste, canned tomatoes and sugar. Season to taste. Cook over medium-low heat till flavors blend.
2. Place 2 one-lb. packs PanaPesca® brand frozen whole shell mussels in a non-reactive casserole, add wine, cover and bring to a boil over high heat, until shells are just open.
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3. Drain cooking liquid, returning the opened mussels, in their shells, to the casserole dish.
4. Pour the hot Provencale sauce over the mussels and heat through. Sprinkle with chopped basil and/or parsley. Serve immediately in deep bowls.
Yield: Two Servings
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