Ingredients

Serves 1-2

　　2 1/4 lbs mussels, cleaned

　　1/2 cup dry white wine

　　

Provençale Sauce:

1 tablespoon olive oil

　　2 onions, chopped

　　1 celery stalk, chopped

　　1 garlic clove, chopped

　　1 teaspoon chopped fresh basil, plus extra to garnish

　　bouquet garni

　　1 tablespoon tomato paste

　　1 lb. ripe plum tomatoes, peeled and chopped, or 1 14-oz can chopped tomatoes

　　salt and pepper

　　1 teaspoon sugar

　　

Step 1

To make the sauce, heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni, and cook over low heat for 5 minutes or until softened but not browned.

　　

Step 2

Mix in the tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes.

　　

Step 3

Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked.

　　

Step 4

Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish.

　　

Step 5

Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once.

　　The Belgo Cookbook, by Denis Blais and André PlisnierClarkson Potter