Mussels Provencal

(Serves 1-2)

INGREDIENTS
FOR BOUQUET GARNI:
1 tablespoon tomato paste
1 pound plum tomatoes, peeled and chopped OR
1- 14 ounce can of chopped tomatoes
Salt and pepper
1 teaspoon sugar

FOR PROVENCAL SAUCE:
1 tablespoon olive oil
2 onions, chopped
1 celery stalk, chopped
1 garlic clove, chopped
1 teaspoon basil, chopped plus extra to garnish

FOR MUSSELS:
2 pounds mussels, cleaned
1/2 cup dry white wine

METHOD OF PREPARATION:
FOR BOUQUET GARNI:
1. Mix in the tomato paste and tomatoes, salt, pepper and sugar.
2. Simmer gently for 30 minutes.

FOR PROVENCAL SAUCE:
1. Heat the oil in a large saucepan and add the onions, celery, garlic, basil and bouquet garni. Cook over low heat for 5 minutes or until softened but not browned.

FOR MUSSELS:
1. Put the mussels in a casserole dish with the wine and over high heat, bring to a boil.
2. Cook for only a few minutes, until the mussels have just opened, stirring frequently to ensure that they are evenly cooked.
3. Pour off the cooking liquid, discarding any mussels that have not opened, and return to open mussels with their shells to the casserole dish.
4. Pour the hot tomato sauce over the mussels and heat through.
5. Sprinkle with basil and serve at once.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. “Mussel Recipes,” aired during the week of March 3, 2008.