For ➍2 kg fresh mussels*
2 tbs French olive oil
10 cherry tomatoes
4 sliced shallots
4 sliced spring onions
2 tbs chopped fresh basil
3 cloves crushed garlic
3 tbs chili sauce
salt & freshly ground pepper
4 tbs tomato sauce**
1 tbs chopped fresh celery
Heat the oil in a wok or large frying pan.
Fry the shallots and garlic (cover the pan).
Add the washed and drained mussels and close the pot with a lid. Shake the mussels and cook for 5 m or until all shells are open*. Season the mussels to taste with salt, pepper and fresh basil.
Add the tomato sauce, chili sauce, scallions and cherry tomatoes and heat them.
Divide the mixture between deep, preheated plates. Sprinkle with chopped celery leaves.
Serve with a warm baguette.
*Use 400 g pre-cooked mussels instead.
**Ready made or home made Provençal or home made Italian sauce. Or use concentrated tomatoes or tomato coulis.
Try more Provençal recipes: original tuna salad, fresh tuna & salade niçoise, salade niçoise dressing, Provençal garlic sauce, Saint-Tropez chicken, garlic sauce, Provençal tomato sauce, or the similar mussels with pastis recipe.
