Best 4 Mussels Provencal Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Mussels Provencal: A Classic French Dish with a Twist**

Mussels Provencal, a classic French dish, is a delightful combination of fresh mussels, vibrant vegetables, and aromatic herbs. Originating from the sun-kissed region of Provence, this seafood stew is known for its rustic charm and vibrant flavors. The traditional recipe features mussels cooked in a flavorful broth made with white wine, tomatoes, garlic, onions, and a bouquet garni. However, modern interpretations of this dish offer exciting variations, including the use of different types of seafood, such as shrimp, calamari, or even fish. In this comprehensive guide, we will explore the classic Mussels Provencal recipe along with creative twists that add a contemporary touch to this timeless dish. Get ready to embark on a culinary journey that celebrates the essence of Provencal cuisine and indulge in the delectable flavors of Mussels Provencal.

Check out the recipes below so you can choose the best recipe for yourself!

MUSSELS PROVENCAL



Mussels Provencal image

A tomato sauce recipe for mussels is great if you don't like the usual wine recipes (like me!). There is no salt or butter. Here's a tip to make sure mussels are fresh: tap the opening of the mussel on a hard surface, if the shell closes you've got yourself some nice fresh mussels!

Provided by Corinne Hobin

Categories     World Cuisine Recipes     European     French

Time 35m

Yield 6

Number Of Ingredients 13

1 (12 ounce) package fettuccini pasta
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 (16 ounce) can diced tomatoes
1 teaspoon tomato paste
5 fresh mushrooms, chopped
1 teaspoon dried basil
½ teaspoon dried oregano
1 teaspoon dried tarragon
36 raw green-lipped mussels
½ cup olives
2 fresh tomatoes, chopped

Steps:

  • Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
  • Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
  • Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
  • Serve mussels and sauce over pasta.

Nutrition Facts : Calories 309.9 calories, Carbohydrate 50.3 g, Cholesterol 16.1 mg, Fat 5.5 g, Fiber 4.1 g, Protein 15.6 g, SaturatedFat 0.8 g, Sodium 325.5 mg, Sugar 6.6 g

STEAMED MUSSELS PROVENCAL



Steamed Mussels Provencal image

Provided by Pierre Franey

Categories     dinner, appetizer, main course

Time 25m

Yield 4 servings

Number Of Ingredients 15

5 pounds fresh mussels
3 tablespoons olive oil
1 tablespoon finely chopped garlic
1/2 cup finely chopped fennel
1/2 cup finely chopped onions
1 sweet red pepper, cored, seeds removed and finely chopped
1 cup crushed canned tomatoes
1/2 teaspoon saffron threads (optional)
1 teaspoon ground turmeric
1/8 teaspoon red pepper flakes, or to taste
1/2 cup dry white wine
4 sprigs fresh thyme, or 2 teaspoons dried
1 bay leaf
Salt and pepper to taste
4 tablespoons chopped fresh basil or parsley

Steps:

  • Scrub the mussels, remove beards and barnacles, and wash in cold water, agitating with the hand; repeat until the water remains clear. Drain well.
  • Heat oil in a large saucepan or kettle. Add garlic, fennel, onions and sweet red pepper, and cook briefly over medium-high heat until wilted. Do not burn garlic. Stir often.
  • Add tomatoes, saffron, turmeric, pepper flakes, wine, thyme, bay leaf, salt and pepper. Bring to a boil and simmer 2 minutes.
  • Add mussels and basil. Cover tightly, and cook over high heat until all mussels are opened, 5 to 6 minutes. Serve immediately with French or crusty Italian bread.

Nutrition Facts : @context http, Calories 646, UnsaturatedFat 15 grams, Carbohydrate 32 grams, Fat 23 grams, Fiber 4 grams, Protein 69 grams, SaturatedFat 4 grams, Sodium 1714 milligrams, Sugar 4 grams, TransFat 0 grams

FENNEL-STEAMED MUSSELS PROVENCAL



Fennel-Steamed Mussels Provencal image

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, appetizer, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
4 cloves garlic, smashed and peeled
1 fennel bulb (about 1 pound), trimmed and thinly sliced
2 tablespoons fennel seeds
1/2 cup Pernod or Ricard (or 4 star anise)
1 cup chopped tomatoes, if desired (canned are fine, drained first)
1 sprig tarragon, if desired
At least 4 pounds large mussels, well washed

Steps:

  • Place the oil in a large pot and turn the heat to medium; 1 minute later, add the garlic, fennel, fennel seeds, liqueur, and tomatoes and tarragon if you're using them. Bring to a boil, cook for about 1 minute. Add the mussels, cover the pot, and turn the heat to high.
  • Cook, shaking the pot occasionally, until the mussels open, 5 to 10 minutes. Use a slotted spoon to remove the mussels and fennel to a serving bowl, then strain any liquid over them and serve.

Nutrition Facts : @context http, Calories 572, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 18 grams, Fiber 5 grams, Protein 56 grams, SaturatedFat 3 grams, Sodium 1362 milligrams, Sugar 5 grams

STEAMED MUSSELS PROVENCAL



Steamed Mussels Provencal image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 24

3 cups shrimp heads and shells
2 tablespoons oil
1/2 cup onions, medium dice
1 teaspoon saffron threads, chopped after measured
2 cups white wine
3 to 4 stems each, tarragon and parsley
Water to cover
2 small spicy red peppers
3 cloves garlic, smashed
1/4 teaspoon cayenne
1/4 shrimp broth
1 egg yolk*
1/2 cup peanut oil
1 tablespoon olive oil
Table salt and pepper to taste
1/2 cup carrots, fine julienne
1/2 cup slivers of fennel
1/2 cup long thin slices of leeks
Remaining broth
4 dozen mussels, rope line, washed and beard removed
1/2 cup tomatoes, peeled, seeded and chopped
1 tablespoon each, roughly chopped, parsley, tarragon, chive, and thyme
2 tablespoons butter
Grilled sour dough bread

Steps:

  • Broth: In a medium sauce pan, slowly roast 3 cups of shrimp heads and shells in a small amount of oil until crisp and fragrant. Add all ingredients except water. Reduce by 1/4 and add water to cover the shells by 1-inch. Bring to a boil, reduce to a simmer for 30 minutes. Strain, chill, and reserve.
  • Rouille: Combine the first 5 ingredients in a bowl of a food processor and process until foamy, slowly drizzle in the oil until thick, season. You want this thick enough to dollop.
  • Mussels: Place the carrots, fennel and leeks in a medium sauce pan with the saffron broth and the mussels. Cover and steam for 2 minutes or until the mussels have opened (discard any unopened mussels.) Remove mussels and divide among 4 service bowls. Add the tomatoes to the vegetables along with the herbs. Reduce for 4 minutes. Mount in the butter and season. Top each bowl of mussels with vegetables and broth. Mound with a generous dollop of rouille and serve with grilled bread.

Tips:

  • Use fresh mussels: Fresh mussels are essential for this recipe. Make sure they are tightly closed and have no cracks or chips in their shells.
  • Clean the mussels thoroughly: Use a stiff brush to scrub the mussels under cold running water. Remove any barnacles or seaweed from the shells.
  • Use a large pot: You will need a large pot to cook the mussels in. A Dutch oven or large saucepan will work well.
  • Use white wine: White wine is the traditional liquid used to cook mussels. It adds a delicious flavor to the dish.
  • Use fresh herbs: Fresh herbs, such as thyme, rosemary, and parsley, add a lot of flavor to this dish. If you don't have fresh herbs on hand, you can use dried herbs, but they will not be as flavorful.
  • Serve the mussels immediately: Mussels are best served immediately after they are cooked. They can be served with bread, pasta, or rice.

Conclusion:

Moules Provencal is a classic French dish that is easy to make and always a crowd-pleaser. The combination of fresh mussels, white wine, and herbs creates a delicious and flavorful dish that is perfect for any occasion.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics