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 WITH FENNEL AND TOMATO
Provided by Food Network Kitchen
Categories main-dish
Time 38m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a Dutch oven over medium heat. Add the garlic and fennel; cook until just soft and fragrant, about 4 minutes. Add the carrots and season with salt and pepper; continue cooking, stirring occasionally, until the carrots are just soft, about 4 minutes. Add the vermouth and boil to reduce slightly. Add the tomatoes and tarragon, then cover the pot and simmer until the vegetables are tender, about 15 minutes. Stir in 1/2 cup water and the mussels. Raise the heat to high, cover and cook until the mussels open, 3 to 5 minutes. (Check halfway through and transfer any open mussels to a serving bowl.) Transfer all the mussels to a serving bowl, discarding any that do not open. Season the sauce with pepper and, if needed, salt, and pour over the mussels. Serve with the bread.
- Photograph By Antonis Achilleos
Nutrition Facts : Calories 425, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 65 milligrams, Sodium 1,220 milligrams, Carbohydrate 30 grams, Fiber 6 grams, Protein 30 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.
STEAMED MUSSELS WITH FENNEL, TOMATOES, OUZO, AND CREAM
Pick good fresh and alive mussels for this dish, preferably Penn Cove. The fresher the better. This recipe is simply amazing in flavor. You will love it. Serve with a slice of bread.
Provided by DJFoodie
Categories World Cuisine Recipes European Greek
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes.
- Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt.
- Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 21.2 g, Cholesterol 76.3 mg, Fat 15.7 g, Fiber 2.7 g, Protein 16.3 g, SaturatedFat 7.4 g, Sodium 245.3 mg, Sugar 9.3 g
STEAMED MUSSELS WITH ORANGE, FENNEL, AND GARLIC
Categories Garlic Shellfish Steam Cocktail Party Quick & Easy Wheat/Gluten-Free Orange Mussel Fennel White Wine Summer Gourmet
Yield Serves 4 as an hors d'oeuvre
Number Of Ingredients 10
Steps:
- With a vegetable peeler remove three 3-by-1/2-inch strips orange zest. Cut remaining peel and pith from orange with a sharp knife and discard. Cut out fruit sections from between membranes, discarding membranes, and finely chop enough fruit to measure 1/3 cup, reserving remaining fruit for another use.
- In a large saucepan cook garlic paste, shallots, chopped fennel, and fennel seeds in butter over moderate heat, stirring, until chopped fennel is softened, about 5 minutes. Stir in wine and zest and boil 1 minute. Add broth and return to a boil. Add mussels and cook, covered with a tight-fitting lid, over high heat, checking them every minute, 3 to 8 minutes, transferring them as they open with a slotted spoon to a serving bowl. (Discard any mussels that are unopened after 8 minutes.)
- Stir into broth chopped orange, parsley, and salt and pepper to taste and spoon over mussels.
FENNEL-STEAMED MUSSELS, PROVENCE STYLE
Steps:
- Put the oil in a large pot over medium heat; a 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 a 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 transfer the mussels and fennel to a serving bowl, then strain any liquid over them and serve.
- Variations
- There are many, many herbs, spices, vegetables, and other seasonings that can lend a licorice flavor, including anise seeds or ground anise; five-spice powder; ouzo or raki, the anise-scented liqueurs of the eastern Mediterranean; and tarragon, chervil, even basil-especially Thai basil. (You could probably throw in a few pieces of Good&Plenty while you're at it.)
- Or you can go super-minimal and make plain steamed mussels. The procedure is the same, but omit all ingredients except mussels, oil, and garlic. Shake the pot a couple of times while cooking. These are great with a little melted butter (laced with minced garlic if you like) drizzled over them and a big loaf of crusty bread.
- Mussels
- Every year, we see more and more cultivated mussels, most often from Prince Edward Island, which is fast becoming the mussel farming capital of North America. These are easy to clean (almost clean enough to eat without washing, but still worth a quick going over), with very few rejects and plump meat. Wild mussels are far tastier but harder to clean.
- When cleaning mussels, discard any with broken shells. If the mussels have beards-the hairy vegetative growth that is attached to the shell-trim them off. Those mussels that remain closed after the majority have been steamed open can be pried open with a knife (a butter knife works fine) at the table.
More about "fennel steamed mussels provence style recipes"
RECIPE OF THE DAY: FENNEL-STEAMED MUSSELS PROVENçAL
From dinersjournal.blogs.nytimes.com
Estimated Reading Time 4 mins
MUSSELS WITH FENNEL-SAFFRON BROTH RECIPE - SERIOUS EATS
From seriouseats.com
STEAMED MUSSELS IN TOMATO FENNEL BROTH RECIPE | KATOM BLOG
From katom.com
MUSSELS STEAMED WITH FENNEL, LOVAGE AND CHERRY TOMATOES
From canadianliving.com
STEAMED MUSSELS WITH ORANGE, FENNEL AND GARLIC
From bigoven.com
RECIPE: STEAMED FENNEL - THISNZLIFE
From thisnzlife.co.nz
MUSSELS IN FENNEL SAFFRON WINE SAUCE - COOKING WITH WINE BLOG
From cookingwithwineblog.com
STEAMED MUSSELS WITH FENNEL AND TOMATOES RECIPE
From myrecipes.com
STEAMED MUSSELS WITH FENNEL AND TARRAGON RECIPE - BON …
From bonappetit.com
RECIPE - STEAMED MUSSELS WITH FENNEL
From lcbo.com
STEAMED MUSSELS WITH FENNEL, GARLIC AND CHORIZO RECIPE - GOOD FOOD
From goodfood.com.au
STEAMED MUSSELS WITH FENNEL AND OUZO RECIPE - FOOD NEWS
From foodnewsnews.com
STEAMED MUSSELS WITH WHITE WINE, ROSEMARY, AND FENNEL …
From finecooking.com
MUSSELS STEAMED WITH BACON, BEER, AND FENNEL RECIPE
From myrecipes.com
STEAMED MUSSELS WITH SAUSAGES AND FENNEL RECIPE | BON …
From bonappetit.com
STEAMED MUSSELS WITH FENNEL AND TOMATO - DAIRY FREE RECIPES
From fooddiez.com
STEAMED MUSSELS WITH CHORIZO AND FENNEL RECIPE - JAMES BEARD …
From jamesbeard.org
MUSSELS STEAMED IN ORANGE & FENNEL RECIPE | DRIZZLE AND DIP
From drizzleanddip.com
FENNEL-STEAMED MUSSELS, PROVENCE STYLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MUSSELS WITH FENNEL AND WINE RECIPE - REAL SIMPLE
From realsimple.com
STEAMED MUSSELS IN FENNEL PERNOD BROTH - BIGOVEN
From bigoven.com
STEAMED MUSSELS IN FENNEL PERNOD BROTH RECIPE
From recipeland.com
STEAMED MUSSELS IN WHITE WINE WITH FENNEL - PLAIN.RECIPES
From plain.recipes
STEAMED MUSSELS WITH FENNEL AND OUZO RECIPE RECIPE
From crecipe.com
STEAMED MUSSELS IN FENNEL & LEEK BROTH | SALADMASTER RECIPES
From recipes.saladmaster.com
STEAMED MUSSELS IN FENNEL PERNOD BROTH - EMERILS.COM
From emerils.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
PANCETTA AND FENNEL STEAMED MUSSELS | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
STEAMED MUSSELS WITH WHITE WINE, FENNEL, LEEKS AND HERBS RECIPE …
From pccmarkets.com
STEAMED MUSSELS WITH FENNEL AND TOMATOES - GLUTEN FREE RECIPES
From fooddiez.com
STEAMED MUSSELS WITH ROSEMARY AND FENNEL RECIPE - UNCUT RECIPES
From uncutrecipes.com
MUSSELS STEAMED WITH BACON, BEER, AND FENNEL ... RECIPE
From crecipe.com
STEAMED FENNEL IS A SIDE DISHES BY MY ITALIAN RECIPES
From myitalian.recipes
STEAMED MUSSELS WITH FENNEL, TOMATOES, OUZO, AND CREAM
From worldrecipes.org
RECIPE: MUSSELS AND CLAMS STEAMED WITH FENNEL AND SAFFRON - STYLE …
From styleathome.com
MUSSELS STEAMED IN ORANGE & FENNEL RECIPE | DRIZZLE AND DIP
From pinterest.com
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