Best 7 Mussels With Tomatoes Herbs And Garlic Moules ProvenÃale Recipes

MUSSELS PROVENCAL

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.

TOMATO HERB MUSSELS

Steps:

• In a large saute pan over high heat, bring the oil to the verge of smoking. Then add the onions, reduce the heat to medium-high and cook the onions until softened. After cooking the onions 2 to 3 minutes, add the potatoes and garlic. Again cook for 2 minutes, and then finish with the wine. Allow the wine to reduce by half, and then add the mussels and sun-dried tomatoes. Season with salt and pepper and allow the mussels to warm and the liquid to reduce again, one-quarter volume total. Finally, add the herbs, stir and serve with bread of choice.

MOULES MARINIERE WITH GARLIC HERB BUTTER

Steps:

• In a large pot melt the butter over medium flame, add shallots and garlic and saute for 5 minutes. Add fennel or celery and continue to saute for 2 minutes. Add the mussels and raise the heat to high. When mussels begin to open, add the wine, salt, pepper and bring the mixture to a boil, cover and cook until all mussels open up. Discard any unopened ones. Stir in half of the garlic butter, the parsley and the chopped fennel fronds. Serve with remaining garlic butter on the side.
• Place all in the food processor and blend for 20 seconds until well mixed, or blend in a bowl.
• Cover and place in refrigerator until ready to use.

MUSSELS WITH TOMATOES & CHILLI

Steps:

• Put the tomatoes in a heatproof bowl. Cover with boiling water, leave for 3 mins, then drain and peel. Quarter the tomatoes and scoop out and discard the seeds using a teaspoon. Roughly chop the tomato flesh.
• Heat the oil in a large pan with a tight- fitting lid. Add the garlic, shallot and chilli, then gently fry for 2-3 mins until softened. Pour in the wine and add the tomatoes, paste, sugar and seasoning (mussels are naturally salty so take care with the salt). Stir well and simmer for 2 mins.
• Tip in the mussels and give them a stir. Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened.
• Discard any shells that remain shut, then divide the mussels between two bowls and add the basil leaves. Provide a large bowl for the empty shells.

STEAMED MUSSELS WITH GARLIC AND PARSLEY

Steps:

• Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
• Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
• Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.

STEAMED MUSSELS WITH SHERRY, TOMATOES AND GARLIC

Steps:

• Heat olive oil in heavy medium pot over medium heat. Add 2 tablespoons garlic and sauté 1 minute. Add tomatoes with their juices, whole onion, basil and 1 tablespoon oregano to pot. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, about 1 hour. Remove onion and discard. Season sauce to taste with salt and pepper. Set aside.
• Melt butter in heavy large pot over medium-high heat. Add parsley, bay leaf, crushed red pepper, remaining 1 tablespoon garlic and 2 tablespoons oregano. Sauté until garlic is tender, about 1 minute. Stir in Sherry and tomato sauce. Add mussels and stir to coat. Cover and simmer until mussels open, about 5 minutes; discard any mussels that do not open. Using tongs, transfer mussels to large serving bowl. Season sauce to taste with salt and pepper. Ladle sauce over mussels and serve.

MUSSELS WITH TOMATO AND GARLIC

Steps:

• Heat the oil on a medium heat in a large saucepan with lid (large enough to hold the mussels).
• Add the garlic and cook stirring constantly for about one minute.
• Add the onion, celery, and tomato and cook until the onions and celery are tender.
• Salt and pepper to taste.
• Add the wine and cook an additional 10 minutes, adding water if required to prevent the sauce from becoming too thick.
• Add the mussels stirring to coat, cover, and cook until the shells open (5 to 10 minutes).
• Spoon the mussels and sauce into four bowls and sprinkle with parsley.