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Provençal-style Mussels

Rate this recipe

4 Votes

Gluten-free
Lactose-free

servings

0:10

Preparation

0:08

COOKING

0:18

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

1 pkg
(907 g)
fresh mussels

1 Tbsp.
(15 mL)
olive oil

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Flyer Deal (1)

BERTOLLI OLIVE OIL

$6.99 ea.

750 ml - 1 L IRRESISTIBLES BALSAMIC VINEGAR 250 ml SELECTED VARIETIES

2

garlic cloves

1

leek sliced

2

Tomato, seeded and cubed

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EGGPLANTS

$1.79 /lb

PRODUCT OF ONTARIO FIELD OR ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO 3.95/kg

ORGANIC GRAPE TOMATOES

$4.49 ea.

284 g PRODUCT OF CANADA OR MEXICO

1/2

orange pepper, diced

1

celery branch

1/2 cup
(125 mL)
white wine

1 Tbsp.
(15 mL)
fresh squeezed lemon juice

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ITALIAN VOLCANO LEMON OR LIME JUICE

$7.49 ea.

500 ml

2 Tbsp.
(30 mL)
dill

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ZUCCHINI FLOWERS

$6.99 ea.

12 PK PRODUCT OF ONTARIO

Imprimer ma sélection

Preparation

Brush and wash mussels under running water. Set aside.

In a big pot, heat oil and cook garlic, leek, tomatoes, pepper and celery for 3 minutes.

Add mussels, wine and lemon juice. Cook, stirring frequently, for 5 minutes or until mussels open. Any unopened mussels are bad; discard them.

Stir in dill.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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