MOULES PROVENCAL
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
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.
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 »
You'll also love
Shamim Abbasi
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The mussels are cooked perfectly and the broth is delicious. I will definitely be making this again for special occasions.
Lenie Stander
[email protected]I'm always looking for new ways to cook mussels, and this recipe didn't disappoint. The mussels were cooked perfectly and the broth was flavorful and aromatic.
yonas woubishet
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the mussels are always a hit with my family.
Analyn Biaco
[email protected]I love the simplicity of this recipe. The mussels are the star of the show, and the broth is just a perfect complement. I will definitely be making this again.
MD Sharriful Islam
[email protected]This recipe is a keeper! The mussels were cooked perfectly and the broth was delicious. I served it with a side of crusty bread and everyone loved it.
Drr Dhgd
[email protected]The mussels were a bit gritty. I think I need to clean them better next time.
Elizabeth Afolabi
[email protected]This recipe was a bit too salty for my taste. I will try again with less salt next time.
Kumari Bisunkha
[email protected]I'm not a big fan of seafood, but I really enjoyed this dish. The mussels were cooked perfectly and the broth was very flavorful. I will definitely be making this again.
Natanael Rabefaly
[email protected]This is my go-to recipe for mussels. It's easy to make and always turns out delicious. The mussels are always plump and juicy, and the broth is flavorful and aromatic.
Usama Shiekh
[email protected]I love this recipe! The mussels are always cooked perfectly and the broth is so flavorful. I always serve it with a crusty baguette for dipping.
Gulamvkf Alihjfmd
[email protected]I followed the recipe exactly and the mussels turned out perfectly. The broth was also very flavorful. This is a great recipe for a special occasion.
Aisha Shamusa
[email protected]This recipe was a disaster. The mussels were tough and the broth was bland. I will not be making this again.
Peter Motautona
[email protected]The mussels were a bit overcooked, but the broth was delicious. I will try again with a shorter cooking time.
Fox not found
[email protected]This recipe was easy to follow and the results were delicious. The mussels were cooked perfectly and the broth was flavorful. I will definitely be making this again.
Ilam Singh
[email protected]I'm not usually a big fan of mussels, but this recipe changed my mind. The mussels were cooked perfectly and the broth was so flavorful. I will definitely be making this again.
Salton “Dallas” Dallas
[email protected]This dish was a hit at our dinner party. Everyone raved about the mussels and the flavorful broth. I will definitely be making this again.
Azeem Aze10
[email protected]Moules Provencal was an absolute delight! The mussels were plump and succulent, and the broth was bursting with flavor. The combination of white wine, garlic, and herbs was perfect, and the toasted baguette was the perfect accompaniment for soaking u