Michel Roux
SERVES 2
• 1kg mussels
• 1 tbsp olive oil , plus extra to drizzle
• 1 onion , chopped
• 1 garlic clove , chopped
• 80g saucisson sec , diced ( or an end piece of salami or dried ham )
• 150ml dry white wine
• 300g tomatoes , peeled , deseeded and chopped
• 1 roasted red pepper from a jar , diced
• large handful of flat-leaf parsley , finely chopped
• 12 black olives , pitted
• extra virgin olive oil , to serve
• crusty bread , to serve
Mussels Provençal
This is a Provençal take on moules marinière , using dried sausage or salami to create a richer flavour . I also add roasted peppers , using the ones from a jar to save time . Easy , quick and delicious .
1 Wash the mussels and scrape off the beards and any barnacles . Discard any mussels that don ’ t close when they ’ re tapped . 2 Heat a large pan and add the olive oil . When it ’ s hot , add the onion , garlic and saucisson sec and sauté for a few minutes . Next add the mussels and wine , cover the pan and cook for 5 mins or until the mussels have opened . Discard any that don ’ t open . 3 Drain the mussels , onion and saucisson in a colander set over a bowl and set aside . Pour the cooking liquid back into the pan , bring to the boil and reduce for 5 mins . Add the tomatoes and the red pepper , then season and simmer again until the sauce has slightly thickened . 4 Pick the flesh from most of the mussels , leaving some in the shell to use as a garnish . Place the mussels , onion and saucisson back in the sauce , then reheat gently . Sprinkle with parsley and add the olives . Ladle into big bowls and drizzle with a little extra virgin olive oil . Serve with some crusty bread .
AS SEEN ON
Big Kitchen
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