MUSSELS WITH HERBS AND GARLIC ENJOY DAN:

      MOULES PROVENCAL WITH HERBS AND GARLIC by CHEF DAN:

Serves 3-4

 

INGREDIENTS:

2-1/2-pounds mussels (rinsed and cleaned)

2 tablespoon olive oil

1 bunch of scallion, thinly sliced on the bias

Pinch fennel fronds, chopped 4 garlic cloves, thinly sliced

2- tomatoes, chopped

Pinch red pepper flakes

1 cup dry white wine or dry vermouth

2 tablespoons lemon juice

Small handful fresh thyme, chopped

A small handful fresh basil, chopped

A small handful fresh oregano, chopped

Kosher salt and freshly ground black pepper to taste

Crusty bread, for serving

 

DIRECTIONS:

1.   Heat oil in a skillet over medium-high heat.

2.   Add scallion, fennel, and garlic.

3.   Sauté 5 minutes.

4.   Add tomatoes, and red pepper flakes.

5.   Add wine, stirring with a wooden spoon to scrape off any brown bits from the pan.

6.   Add lemon juice, thyme, oregano, mussels and season with salt and pepper.

7.   Stir to combine.

8.   Cook covered, until mussels open, about 3-5 minutes.

9.   Sprinkle with fresh basil and serve with crusty bread.

 

ENJOY DAN:                  BON-APPETITE!!