Les Moules Provencale

Les Moules Provencale
Les Moules Provencale

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1 1/2

    pounds mussels

  • 6

    garlic cloves thinly sliced

  • 1

    shallot thinly sliced

  • 1

    teaspoon chopped sage

  • 1

    teaspoon chopped basil

  • 1

    teaspoon chopped rosemary

  • 1

    teaspoon chopped parsley

  • 1

    teaspoon chopped dill

  • 1

    teaspoon chopped thyme

  • 1

    teaspoon chopped mint

  • 1

    teaspoon medium-diced fresh fennel

  • 1

    teaspoon fennel seed

  • 2

    teaspoons sliced sun-dried tomatoes

  • 20

    grinds fresh black pepper

  • 1/4

    cup olive oil

  • 3/4

    cup vermouth

  • Juice of 1 lemon

Directions

Roughly chop all herbs. Combine herbs with garlic, shallots, fennel, fennel seed, sun-dried tomatoes, pepper, and olive oil. Stir and combine. Set aside. Combine vermouth and lemon juice. Heat a large pot on high heat and add vermouth. When the liquid starts to boil, add mussels and herbs. Stir and combine. Cover pot. Cook 2 minutes. Stir mussels and cook until all mussels have opened. Discard any unopened mussels and serve with liquid. This recipe yields ?? servings.

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