Mussels au Provencal

Oh, what a week, and it’s not over yet…actually, this project at work won’t be over until May 9th-10th if I am lucky. Regardless, I did manage to cook one dinner this week, my favorite mussels recipe! I’ve taken a few cooking classes, and even though beforehand I always think I am going to reproduce the entire meal, it never happens. Instead, I usually get obsessed with one of the dishes and make it over and over again This is what happened with this mussels dish. I’ve come to really love mussels and also they are usually pretty cheap and fast to cook. Perfect for a quick weeknight dinner!

Ingredients (serves 1):

• 1/2 lb mussels
• 1 Tb butter
• 1 shallot, chopped
• 1/2 cup white wine
• 1 Tb tarragon
• 1/4 cup chopped grape tomatoes
• 1/4 cup heavy cream
• salt & pepper
• bread (optional)

Wash a few times and debeard the mussel. Discard any open mussels that won’t close upon tapping them. Preheat butter on medium heat in a pot that has a lid. Add shallot and cook until translucent. Add tomatoes, wine, tarragon and simmer for a few minutes. Add mussels and cover the pot. Simmer until all mussels are open (~5 minutes). Remove mussels with a slotted spoon. 

 

Add cream to the pot and cook on high heat until the sauce thickens. Season with salt and pepper. Pour sauce over the mussels. Serve with leftover wine and some toasted/fresh bread if desired. 

This sauce is so good, that you won’t be able to stop dipping your bread into it  I added some more cream, water, basil and a pinch of cayenne to the leftover sauce and used it over some pasta for lunch next day. So delicious!

Have a wonderful weekend filled with good food

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