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    from "Bistro Cooking" by Patricia Wells

    I think if I had to list my favorite ingredients in the world they would include mussels, tomatoes, garlic, olive oil, and white wine. Well, here you have them all together in a single dish, a simple mussels Provencale-style. I love serving this in shallow ocher-hued soup bowls: The colors sing of the sun, making you want to run, dance, swim, eat! Serve with freshly toasted bread and a nice chilled white or rosé.

    Yield: 4 first-course servings, or 2 main-course servings

    1 1/2 pounds fresh mussels
    1 cup dry white wine
    4 garlic cloves, coarsely chopped
    2 imported bay leaves
    4 shallots, coarsely chopped
    1 1/2 pounds plum tomatoes, peeled, cored, seeded, and chopped (off season, substitute 1 can (28 ounces) imported plum tomatoes, drained)
    1/4 teaspoon hot red pepper flakes
    1 tablespoon extra-virgin olive oil
    3 tablespoons minced flat-leaf parsley

    Print recipe

    1. Thoroughly scrub the mussels; rinse with several changes of water. Beard the mussels. (Do not beard the mussels in advance or they will spoil and die.)
    2. Place the mussels in a non-reactive large skillet along with the wine, garlic, bay leaves, and shallots. Cover and cook just until the mussels begin to open, 3 or 4 minutes. Do not overcook. Remove from the heat. Remove the mussels from the pan with a slotted spoon. Discard any mussels that do not open. Strain the cooking liquor through several thicknesses of dampened cheesecloth; reserve.
    3. When the mussels are cool enough to handle, remove only the top shells from the mussels. Arrange the mussels in their shells in 4 shallow soup bowls.
    4. Wipe out the saucepan to remove any traces of sand or grit. Return the strained liquor to the saucepan and add the tomatoes and red pepper flakes. Bring to a boil over high heat. Cook for 2 to 3 minutes. Add the olive oil and stir to blend.
    5. Spoon the sauce over the mussels. Sprinkle with parsley and serve.

    Product nutrition and information
     Quantity Ingredients Est.Price

    Farm-Raised Prince Edward Island Mussels - $3.49/lb
      Varanda do Conde Vinho Verde - $14.99/ea plus tax Save! Just $13.49 each when you buy 6 or more.
      Shallots - $1.99/pkg
     6oz, Farm Fresh, 6oz bag
      Plum Tomato, Large - $1.99/lb
     Farm Fresh, Lg
      Italian Parsley - $1.99/ea
     Farm Fresh
      Garlic - $3.99/lb
     Farm Fresh, Med
    You May Already Have
      FreshDirect Crushed Chili Peppers - $3.59/ea
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
      FreshDirect Bay Leaves - $3.79/ea
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