Mussels Provençale
INGREDIENTS
- 1.5 kg large mussels, cleaned
- 2 tbsp Bitton Extra Virgin Olive Oil
- ½ cup white wine
- ½ cup celery, finely chopped
- 1 small leek, thinly sliced
- 2 garlic cloves, crushed
- 200 g ripe tomatoes, chopped
- 4 sprigs thyme
- 2 sprigs oregano
- 60 g butter
- Juice of ½ lemon
- Fresh parsley, chopped, to serve
METHOD
Place a large saucepan over medium heat and add the Bitton Extra Virgin Olive Oil. Add the celery, leek, garlic, tomato, thyme, and oregano, stirring for 5 minutes or until softened and fragrant.
Pour in the white wine and cook for a further 5 minutes, or until the liquid has reduced slightly.
Increase the heat to high, add the mussels, and cover with a lid. Cook for 3–4 minutes, shaking the pan occasionally, until the mussels have opened.
Quickly add the butter and lemon juice, shaking the pan once more to coat the mussels in the sauce.
Serve immediately in bowls, spooning the cooking liquid over the mussels. Finish with freshly chopped parsley and plenty of crusty bread. Delicious served with homemade aioli on the side.
Bon appétit.
