Everyday Food Blog

Make Moules Provencal with John Besh

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Here's one thing we're 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 Sarah Carey 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, that even Sarah 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.

Want to make this meal with Sarah and John? Here's you shopping list:

  • 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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