Chef John Besh shares his recipe for moules Provencal from his latest book "Cooking from the Heart."
- Total Time:
- Servings: 6
- 4 pounds mussels
- 1/4 cup olive oil
- 1 bunch scallions, thinly sliced
- Pinch fennel fronds, chopped
- 4 cloves garlic, thinly sliced
- 2 medium tomatoes, chopped
- Pinch crushed red pepper
- 1 cup dry vermouth
- 2 sprigs thyme
- 2 sprigs fresh parsley, chopped
- Coarse salt and freshly ground black pepper
- Leaves from 4 sprigs fresh basil, sliced
- Crusty bread, for serving
Rinse and scrub the mussels under cold running water. Remove their beard (the small strands attached to the mussels) by pulling them down firmly between your fingers or with a pairing knife. Discard any cracked mussels.
Heat oil in a large heavy-bottomed pot over medium-high heat. Add scallions, fennel, and garlic. Cook about 5 minutes. Add tomatoes and red pepper flakes. Add vermouth, stirring with a wooden spoon to scrape off any brown bits from the pan. Add thyme, parsley, mussels, and season with salt and pepper. Stir to combine. Cook, covered, until the mussels open, about 5 minutes. Sprinkle with basil and serve with crusty bread.