Moules Provencale is a mussel dish prepared (I guess) a sort of Provencale way - which indicated to me that a rose from Provence was absolutely necessary for pairing with dinner, and truthfully, any excuse I have to drink rose in the warmer months is a bonus for me.
The fresh mussels were cleaned and then steamed in a large pot with white wine.
In a separate pot, I heated some olive oil, and sauteed chopped onions, then added finely chopped garlic, and then deglazed with a bit more white wine. After stirring, I added about a tablespoon of tomato paste, and then about 14 oz of canned plum tomatoes which I rough chopped, and the tomato juice from the can. Give it another stir, and then I added plenty of kosher salt, black pepper, a few sprigs of fresh thyme, and lots of fresh chopped parsley. I then let it cook down a bit on simmer, stirring often.
A few moments later, the mussels were opened and cooked nicely, and the sauce was done. The mussels get placed in a bowl or on a plate, and topped with some of the sauce. It’s that easy. Just add some crusty bread and chilled rose and you’re good to go - a quick, easy, inexpensive, delicious, healthy summer dinner!
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