3/4 cup dry white wine
1 tbsp olive oil
2 shallots, chopped
1 stalk celery, chopped
1 garlic clove, crushed
1 teaspoon chopped fresh basil, plus extra to garnish
1 tsp dried Bouquet Garni
1 tbsp tomato paste
14-oz. can seeded, chopped plum tomatoes
Salt and freshly ground pepper, to taste
1 tsp sugar
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.
Place whole shell mussels in a non-reactive casserole dish, add wine, cover and bring to a boil over high heat, until shells are just open.
Drain cooking liquid, returning the opened mussels, in their shells, to the casserole dish.
Pour the hot Provençale sauce over the mussels and heat through. Sprinkle with chopped basil and/or parsley. Serve immediately in deep bowls.