Provençale mussels | Women's Weekly Food
Scrub the mussels under running cold water and remove the beards; discard mussels that are cracked. Add mussels to pan. Cook for 4 mins, shaking pan occasionally.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 1/2 kilograms large mussels
- 1 tablespoon extra-virgin olive oil
- 1 trimmed (100g) stalk celery, sliced
- 1/2 small (100g) leek, diced
- 2 cloves garlic, chopped finely
- 1 medium (150g) ripe tomato, diced
- 4 sprigs fresh thyme
- pinch saffron threads
- 1/2 cup (125ml) white wine
- 50 grams butter
- micro cress or fresh herbs, to garnish
- lemon wedges and bread, to serve
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