Look at Those Mussels! Chef John Besh Joins Sarah Carey in the Kitchen

"Here's one thing I'm thankful for this year: Today, chef John Besh, New Orleans restaurateur and author of "Cooking from the Heart: My Favorite Lessons Learned Along the Way," is joining me in the kitchen to make an elegant and incredibly easy dinner, moules Provencal. The mussels are cooked in an intensely fragrant broth of garlic, scallions, tomatoes, fennel fronds, and a touch of vermouth (John says it helps to bring out their sweetness). These mussels were so tasty, I couldn't help but eat them right out of the pot. Make this heartfelt meal for your family and learn more about John's books and projects at ChefJohnBesh.com."


-Everyday Food's Sarah Carey

Moules Provencal

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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


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1. 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.

2. 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.


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