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This week we went in the kitchen with owner John Horne and chef Tim Swafford, of Anna Maria Oyster Bar, for mussels Provencal. We stopped by the Anna Maria Oyster Bar's landside "halfway" location, at 6906 14th St. The restaurant features oysters and bites, salads, pasta, local fish and more.
Click here for more “In the Kitchen” recipes.
Learn how to make Mussels Provencal and watch an instructional video below:
1 ounce oil blend
1 pound mussels
4 ounces diced tomatoes
1/4 ounce fresh basil
1 ounce fresh garlic
2 ounces herb butter
2 ounces white wine
2 slices garlic bread
1 ounce green onions
1 ounce shredded Parmesan
1 lemon wedge
1) Add all ingredients in a skillet.
2) Place skillet in the UnoX oven.
3) Cook at 450 degrees for 5 minutes.
4) Grill the garlic bread for 1 minute on a flat top.
Pour skillet contents into a salad bowl; make sure all mussels are open. Top with green onions, Parmesan cheese and place garlic bread on sides of bowl. Garnish with a lemon wedge and cocktail fork.
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