THE MONTH OF MAY IDEAL TO EAT MUSSELS |
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D onc we will make molds in Provencal style. For this recipe nothing better than going for a ride on the market. Fresh products always stand out with flavors of the Midi. We need: 1 kg of mussels 2 onions A branch of celery A small pot of fresh basil 400 g ripe tomatoes A clove of garlic A bouquet garni Then half a teaspoon of sugar A tablespoon of olive oil A tablespoon of tomato paste First clean the mussels thoroughly. Then in a large saucepan heat the olive oil with the chopped onions the chopped celery as well as the garlic, basil and bouquet garni. For 5 minutes cook on low heat and add the tomato concentrate sugar a little pepper and salt that will simmer for about twenty minutes. Finally we add the mussels and there we cook on high heat only and your dish is ready to serve. I accompany this dish always fries with a good white wine I take a pinot blanc. |
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| Marie-Chantal de Verneuil for DayNewsWorld | |
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