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Moules Provencales
- serves
6–8
- Difficulty
Easy
By Darina Allen
Published 2001
Mussels are a perennial favourite; don’t skimp on the garlic in this recipe or they will taste rather dull and ‘bready’.
Ingredients
48 1.6–1.8 kg
Method
Check that all the mussels are closed. If any are open, tap the mussel on the worktop; if it does not close within a few seconds, discard. (The rule with shellfish is always, ‘If in doubt, throw it out’.) Scrape off any barnacles from the mussel shells. Wash the mussels well in several changes of cold water. Then spread them in a single layer in a pan, cover with a folded tea-towel or a lid and
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