Best 2 Moules Provencal Recipes

Indulge in the delectable flavors of the French Mediterranean with Moules Provençal, a classic seafood dish that captures the essence of Provence. Fresh mussels are the stars of this culinary masterpiece, steamed in a flavorful broth infused with aromatic white wine, garlic, and saffron. The delightful combination of briny mussels and the vibrant flavors of sun-ripened tomatoes, sweet red peppers, and fragrant herbs creates a symphony of flavors that will tantalize your taste buds. Explore a collection of carefully curated recipes that showcase the versatility of Moules Provençal. From the traditional preparation to innovative variations that incorporate a variety of ingredients and cooking techniques, these recipes offer a culinary journey that will satisfy even the most discerning palate. Dive into the vibrant world of Provençal cuisine and let the flavors of Moules Provençal transport you to the sun-kissed shores of the Mediterranean.

Let's cook with our recipes!

MOULES PROVENCAL

Moules Provencal image

Chef John Besh shares his recipe for moules Provencal from his latest book "Cooking from the Heart."

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 20m

Number Of Ingredients 13

Ingredients

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

Steps:

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.
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.

MOULES PROVENCAL

MOULES PROVENCAL image

Categories Soup/Stew Shellfish Appetizer Sauté Dinner Lunch Fall Spring Winter

Yield 1-2

Number Of Ingredients 10

Ingredients

2 1/4 lbs mussels, cleaned 1/2 cup dry white wine
Provençale Sauce:
1 TBS olive oil
2 onions, chopped
1 celery stalk, chopped
1 garlic clove, chopped
1 TSP chopped fresh basil, + garnish bouquet garni
1 TBS tomato paste
1 LB ripe plum tomatoes, peeled, chopped, or 1 14-oz can chopped tomatoes salt and pepper
1 TSP sugar

Steps:

Sauce: Heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni, and cook over low heat for 5 minutes or until softened but not browned Add tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked. Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish. Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once.

Tips:

Use fresh mussels: Fresh mussels should be tightly closed and have a briny smell. Avoid any mussels that are open or have a foul odor.
Clean the mussels thoroughly: Before cooking, clean the mussels by scrubbing them with a brush to remove any dirt or debris. Remove the beards by pulling them out with your fingers.
Use a large pot: Mussels will expand as they cook, so be sure to use a large pot that can hold all of the mussels comfortably.
Don't overcrowd the pot: Overcrowding the pot will prevent the mussels from cooking evenly.
Use a flavorful cooking liquid: The cooking liquid for mussels should be flavorful and aromatic. Use a combination of white wine, chicken broth, and herbs and spices.
Cook the mussels until they are just done: Mussels cook quickly, so be careful not to overcook them. Overcooked mussels will become tough and rubbery.
Serve the mussels immediately: Mussels are best served immediately after they are cooked. Serve them with crusty bread or frites (French fries).

Conclusion:

Moules provençal is a classic French dish that is easy to make and always a crowd-pleaser. The combination of fresh mussels, flavorful cooking liquid, and aromatic herbs and spices creates a delicious and satisfying meal. Whether you are serving it as an appetizer or a main course, moules provençal is sure to impress your guests.