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  1. Meals & Cooking
  2. Recipe Headquarters
  3. Mussels Provençal

Mussels Provençal

By The Good Housekeeping Test KitchenPublished: Aug 22, 2016
Food, Ingredient, Tableware, Bivalve, Seafood, Dishware, Cuisine, Produce, Kitchen utensil, Clam,
Mike Garten
Yields:
4 serving(s)
Total Time:
20 mins
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Whip up a French seafood feast.

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Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 1 medium bulb fennel, cored and sliced
  • 4 cloves garlic, chopped
  • 1/4 tsp. kosher salt
  • 2 large tomatoes, chopped
  • 1/2 cup pastis (aniseed-flavored liqueur)
  • 2 lb. mussels, cleaned and with "beards" removed
  • Baguette, for serving

Directions

    1. Step 1In a 7- to 8-quart saucepot, heat olive oil on medium. Add fennel, garlic, and salt. Cook 5 minutes, stirring frequently.
    2. Step 2Add tomatoes and pastis. Simmer 3 minutes. Add mussels. Cover; cook 3 to 5 minutes or until mussels open, stirring occasionally. Serve with a baguette.
From: Good Housekeeping US
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