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Moules à la Provencale

Cooking time: 20 minutes


40 mussels, cleaned and de-bearded
3 shallots, finely chopped
2 cloves garlic, crushed
1 tin chopped tomatoes
1 teasp. tomato purée
olive oil
small bunch fresh basil, chopped
small bunch fresh oregano, chopped
2 fresh tomatoes, chopped


Place a little olive oil in a large saucepan and place over a medium heat.

Add the shallots and garlic and cook until soft. Stir in the tinned chopped tomatoes, tomato purée and the mussels. Stir in the basil and oregano. Cover and simmer for 10 minutes. Stir in the fresh chopped tomatoes. Cover and cook for a further 5 minutes. Serve in bowls with crusty bread to mop up the juices. Discard any mussels that have not opened.

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