Mussels Provençale - France
serves 4

This delicate recipe from Southern France is an excellent way to use the smaller, two to three inch mussels that you may gather.  Although it uses tomatoes, this recipe is fresh and light and complements the mussels well, as opposed to a traditional slow cooked red sauce.

2 to 3 pounds of mussels in the shell, cleaned and de- bearded
½ cup dry white wine

The Sauce:

1 tablespoon olive oil

1 large yellow onion, chopped

1 stalk of celery, chopped

3 or 4 cloves of garlic, minced
1 teaspoon Herbes_de_Provence

About 1 pound fresh tomatoes, chopped

A few gratings or about ¼ teaspoon nutmeg
About 1 teaspoon sugar
Salt and fresh, coarse ground black pepper to taste

About 1 tablespoon finely chopped fresh basil

Heat the olive oil in a heavy skilled and gently sauté the onion, garlic and celery until the onions are soft and pinkish and only just beginning to brown around the edges.   Add the Herbes de Provence and tomatoes and continue to cook over a moderate heat until the tomatoes are releasing their juices, about five minutes.   Add the nutmeg, sugar, salt and pepper and continue to cook gently for another five minutes or so. 

Meanwhile, put the mussels and wine in a heavy pot with a tight fitting lid and bring to a boil.  Steam only until the mussels are open.  Using a slotted spoon or tongs remove the mussels to the pan with the sauce.  Strain the cooking liquid and add it to the sauce as well.  Add the fresh basal and cook only until all is hot through.

Garnish with sprigs of fresh basil and serve with good sourdough baguette for sopping up the sauce.  A medium dry Chardonnay would be a good choice with this dish.