STEAMED MUSSELS PROVENCAL
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.
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
Tyler Paulse
ptyler@gmail.comI'm not a fan of seafood, but my husband loves it. I made this recipe for him and he said it was the best mussels he's ever had.
Lisa Hansen
l_h@gmail.comThis recipe is a bit too complicated for my taste. I prefer simpler recipes.
Tariq Daniyal
t-daniyal@hotmail.co.ukI've never cooked mussels before, but this recipe made it easy. The mussels turned out perfectly and the broth was delicious.
Krystjan Kuczak
k@hotmail.comI'm allergic to shellfish, so I can't try this recipe. But it looks delicious!
Jacobpillow21
jacobpillow2137@gmail.comThis is a great recipe for a quick and easy weeknight meal. The mussels are cooked in no time and the broth is flavorful.
Khan Azad
azad_khan@yahoo.comThe mussels were delicious, but the broth was a bit bland for my taste. I think I'll add some more herbs and spices next time.
Diana Musyoki
d@gmail.comThis recipe was easy to follow and the mussels turned out great. I served them with some steamed vegetables and a glass of white wine.
Qasir Rafiq
qr55@hotmail.frThe mussels were a bit overcooked for my taste. I think I'll cook them for a shorter amount of time next time.
Beverly Bostick
bostick@yahoo.comThis recipe was a bit too salty for my taste. I think I'll try it again with less salt next time.
Roton Omor faruk
r_f@hotmail.comI followed the recipe exactly and the mussels turned out great. The broth was flavorful and the mussels were cooked perfectly. I will definitely be making this again.
Danyil Taylor
taylord32@gmail.comThis is my new favorite way to cook mussels. It's so easy and the results are always amazing.
Evan Bennett
bennett_evan@gmail.comI'm not usually a fan of mussels, but this recipe changed my mind. The fennel and white wine added a really nice flavor to the broth.
Eric Fazz
e-f@gmail.comThese mussels were absolutely delicious! The broth was flavorful and the mussels were cooked perfectly. I served them with some crusty bread to soak up all the delicious sauce.