Steamed Mussels Provencal

Ingredients

• 5 pounds fresh mussels
• 3 tablespoons olive oil
• 1 tablespoon finely chopped garlic
• ½ cup finely chopped fennel
• ½ cup finely chopped onions
• 1 sweet red pepper, cored, seeds removed and finely chopped
• 1 cup crushed canned tomatoes
• ½ teaspoon saffron threads (optional)
• 1 teaspoon ground turmeric
• ⅛ teaspoon red pepper flakes, or to taste
• ½ cup dry white wine
• 4 sprigs fresh thyme, or 2 teaspoons dried
• 1 bay leaf
• Salt and pepper to taste
• 4 tablespoons chopped fresh basil or parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    622 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 68 grams protein; 158 milligrams cholesterol; 1698 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Scrub the mussels, remove beards and barnacles, and wash in cold water, agitating with the hand; repeat until the water remains clear. Drain well.
2. Heat oil in a large saucepan or kettle. Add garlic, fennel, onions and sweet red pepper, and cook briefly over medium-high heat until wilted. Do not burn garlic. Stir often.
3. Add tomatoes, saffron, turmeric, pepper flakes, wine, thyme, bay leaf, salt and pepper. Bring to a boil and simmer 2 minutes.
4. Add mussels and basil. Cover tightly, and cook over high heat until all mussels are opened, 5 to 6 minutes. Serve immediately with French or crusty Italian bread.

25 minutes