Les Moules Provencale

By á-170456

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

Details

Servings 1

Preparation

Step 1

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.