This bright and flavourful dish is perfect on its own or served as an appetizer. The shallots, garlic, and tomatoes complement the salt from the mussels for a dish perfectly suited for sharing.
- 4 1/2 lbs Mussels
- 2 Shallots
- 2 Garlic Cloves
- 2 tbsp Parsley
- 2 Tomatoes
- 4 tbsp Olive Oil
- 2 tbsp Herbs de Provence
- 1 pinch Chili Pepper
Peel and chop the onion and garlic and set asside. Chop parsley and reserve.
Clean the mussels and rinse them several times. Reserve in a colander.
In a large saucepan or on a very hot plancha, heat the olive oil. When the oil is hot but not smoking, add the mussels and all the ingredients.
Sautée several times until the mussels are open but still moist. Remove from the heat and cover with a lid for 5 minutes, then serve.