Mussels Provencal Best Dishes

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Mussels Provencal

"A tomato sauce recipe for mussels is outstanding if you do not like the standard wine recipes (like me!). There is no salt or butter. Here's a tip to make certain mussels are clean: tap the outlet of the mussel on a hard floor, if the shell closes you have your self a few first-rate sparkling mussels!"

Ingredients :

1 (12 ounce) bundle fettuccini pasta
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 (sixteen ounce) can diced tomatoes
1 teaspoon tomato paste
five fresh mushrooms, chopped
1 teaspoon dried basil
half of teaspoon dried oregano
1 teaspoon dried tarragon
36 raw green-lipped mussels
half of cup olives (non-compulsory)
2 clean tomatoes, chopped

Instructions :

Prep : 15M	Cook : 6M	Ready in : 35M

Bring a large pot of water to boiling. Cook pasta in boiling water till al dente, approximately eight to ten minutes. Drain.
Meanwhile, warmth olive oil in a large saucepan over medium warmth. Cook onion and garlic in oil until gentle. Stir in diced tomatoes, tomato paste, and mushrooms, and upload the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
Stir in olives and fresh tomatoes. Cover, and simmer five mins.
Serve mussels and sauce over pasta.

Notes :

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