Best 3 Steamed Mussels Provencal Recipes
**Steamed Mussels Provencal: A Savory Journey Through the Flavors of the French Riviera**
Embark on a culinary expedition to the sun-kissed shores of Provence with our exquisite Steamed Mussels Provencal recipe. This classic French dish captures the essence of the Mediterranean, where the briny sweetness of mussels harmonizes beautifully with a vibrant tapestry of Provencal flavors. Dive into a symphony of aromatic herbs, juicy tomatoes, white wine, and a hint of saffron, all coming together in a flavorful broth that will transport your taste buds to the heart of the French countryside. In this comprehensive guide, we present not one, but three variations of this beloved dish, each offering a unique twist on the Provencal tradition. Whether you prefer the classic white wine steamed mussels, the indulgent creamy version, or the tantalizing Thai-inspired green curry mussels, we have something to satisfy every palate. Prepare to indulge in a culinary masterpiece that celebrates the bounty of the sea and the vibrant flavors of Provence.
STEAMED MUSSELS PROVENCAL
Provided by Pierre Franey
Categories dinner, appetizer, main course
Time 25m
Yield 4 servings
Number Of Ingredients 15
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
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
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
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:
- Fresh is best: Always choose mussels that are alive and have tightly closed shells. Avoid any mussels with cracked or broken shells.
- Proper cleaning: Clean the mussels thoroughly before cooking. Use a stiff brush to remove any dirt or debris from the shells. Pull off the beards (the stringy things) from the mussels.
- Cooking liquid: The cooking liquid for steamed mussels can vary. Use a combination of white wine, vegetable broth, or water. You can also add herbs, garlic, shallots, or other aromatics to enhance the flavor.
- Steaming time: Steaming mussels is a quick process. It typically takes 5-7 minutes for the mussels to open. Cook the mussels until they are fully opened, but not overcook them as they will become tough.
- Discard unopened mussels: Always discard any mussels that remain closed after cooking. These mussels are not safe to eat.
Conclusion:
Steamed mussels are a delicious and easy-to-make seafood dish. By following these simple tips, you can prepare perfectly cooked mussels that are tender, juicy, and full of flavor. Whether you serve them as an appetizer or a main course, steamed mussels are sure to impress your family and friends. Enjoy this versatile dish with your favorite dipping sauce, such as garlic butter, lemon butter, or a creamy sauce.
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