• Ingredients: 25
  • Serves: 1

Mussels with tomatoes, herbs and garlic (moules provençale) with olive oil, onions, chopped, celery stalk, chopped, garlic clove, chopped, chopped fresh basil, plus extra to garnish, bouquet garni, tomato paste, ripe plum tomatoes, peeled and chopped, or 1 14-oz can chopped tomatoes, salt and pepper, sugar.


Provençale Sauce:

For salad

  • 1/2 cup flaked sweetened coconut
  • 1 cup lightly salted roasted cashews

For horseradish crème fraîche

  • Purchased basil oil

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid



  1. Step 1 To make the sauce, heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni, and cook over low heat for 5 minutes or until softened but not browned.

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  2. Step 2 Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked.

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  3. Step 3 Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish.

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  4. Step 4 Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once.

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