Les Moules Provencale

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Mussels
6		Garlic cloves - thinly sliced
1		Shallot - thinly sliced
1 teaspoon	5ml	Chopped sage
1 teaspoon	5ml	Chopped basil
1 teaspoon	5ml	Chopped rosemary
1 teaspoon	5ml	Chopped parsley
1 teaspoon	5ml	Chopped dill
1 teaspoon	5ml	Chopped thyme
1 teaspoon	5ml	Chopped mint
1 teaspoon	5ml	Medium-diced fresh fennel
1 teaspoon	5ml	Fennel seed
2 teaspoons	10ml	Sliced sun-dried tomatoes
20		Grinds fresh black pepper
1/4 cup	59ml	Olive oil
3/4 cup	177ml	Vermouth
		Juice of 1 lemon

Recipe Instructions

Roughly chop all herbs. Combine herbs with garlic, shallots, fennel, fennel seed, sun-dried tomatoes, pepper, and olive oil. Stir and combine. Set aside.

Combine vermouth and lemon juice. Heat a large pot on high heat and add vermouth. When the liquid starts to boil, add mussels and herbs. Stir and combine. Cover pot. Cook 2 minutes. Stir mussels and cook until all mussels have opened. Discard any unopened mussels and serve with liquid.

This recipe yields ?? servings.

Source:
1st Traveler's Choice Internet Cookbook at - http://www.virtualcities.com/ons/recipe.htm

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