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My recipe I am going to give you today is Moules Provencale, (you may say it to all your friends and impress them with your French)

Moules Provencale (Mussels Provencale Style)
Serves 4 as entr裬 2 as main course

You will absolutely need, for the Provencale sauce

600gr tinned chopped tomatoes
6 cloves chopped garlic
1 onion finely diced
1 med red chilli diced (seeds in if you like it hot, seeds out it you like it mild)
75ml of white wine
5 tbsp of fennel seed, or 1 small head of fresh fennel about 100-150 gr finely chopped
2tbsp of extra virgin olive oil
bunch of basil leaves chopped
3 sprigs of thyme picked or chopped
3 bay leaves (look like eucalyptus leaves well that is what my niece thinks, available in the dry spice isle of the supermarket)
Salt and pepper
Pinch of sugar
Method: Get a heavy based sauce pan heat it up over a medium heat, add your olive oil, diced onion, chilli, garlic and fennel, cook for 1-2 mins until the onion has softened add your white wine, tinned tomatoes, basil, thyme and bay leafs, allow it to come to the boil and simmer for 10-15 mins, season with salt and pepper and a pinch of sugar

For the mussels
2kg of fresh black mussels
1 carrot small dice
onion small dice
1 stick of celery small dice
2 cloves of garlic diced
2tbsp olive oil
bunch of chopped basil
100ml white wine
150gr of chopped black olives

Method: To clean your mussel (stop smirking), give it a shower under the tap give it a scrub, and do not forget to give it a manicure by pulling off its beard. Get a heavy based pan with a firm fitting lid and place it on a high heat (if you do not have a pot big enough for your mussel do it two times). We want our mussel to have a really quick hot steamy instant. Now after your pan has heated up place your diced vegetables and chopped garlic in the pan quickly give it a mix so it does not burn, add our white wine and our mussels, quickly put the lid on and leave for a few minutes. If you see it steaming, it means the mussels are having a grand measure so dont open the lid and spoil their fun. After a few sizeably workable minutes all the mussels should be open, add our Provencale sauce black olives and basil. Serve it up heaped up in a big main bowl with a few slices of crunchy wholegrain bread to mop up the beautiful sauce. This recipe is sizeably efficient with some cooked cous cous, a fresh green salad or some cooked spaghetti with some mussels tossed through. Now youre cooking with gas.

Some handy tips for your mussel.

How do you pick sizeably successful mussels (besides the ones at the gym