Mussel Salad Provencal Recipes

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MUSSELS PROVENCAL



Mussels Provencal image

A tomato sauce recipe for mussels is great if you don't like the usual wine recipes (like me!). There is no salt or butter. Here's a tip to make sure mussels are fresh: tap the opening of the mussel on a hard surface, if the shell closes you've got yourself some nice fresh mussels!

Provided by Corinne Hobin

Categories     World Cuisine Recipes     European     French

Time 35m

Yield 6

Number Of Ingredients 13

1 (12 ounce) package fettuccini pasta
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 (16 ounce) can diced tomatoes
1 teaspoon tomato paste
5 fresh mushrooms, chopped
1 teaspoon dried basil
½ teaspoon dried oregano
1 teaspoon dried tarragon
36 raw green-lipped mussels
½ cup olives
2 fresh tomatoes, chopped

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.

Nutrition Facts : Calories 309.9 calories, Carbohydrate 50.3 g, Cholesterol 16.1 mg, Fat 5.5 g, Fiber 4.1 g, Protein 15.6 g, SaturatedFat 0.8 g, Sodium 325.5 mg, Sugar 6.6 g

MUSSELS PROVENçAL



Mussels Provençal image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 1 to 2 servings

Number Of Ingredients 12

1 pound mussels
2 tablespoons extra-virgin olive oil
2 ounces pancetta, diced
1/4 cup diced onion
1 tablespoon minced garlic
1/2 teaspoon crushed red pepper flakes
1 cup whole peeled tomatoes, hand crushed
1/2 cup dry white wine
2 tablespoons chopped parsley
1 tablespoon fresh squeezed lemon juice
Kosher salt
Toasted baguette and/or frites, for serving

Steps:

  • Rinse the mussels under cold water. Soak in ice cold water for approximately 30 minutes to purge before cooking. Discard any with broken shells or those which do not close on their own.
  • Heat a large pan over medium heat. Add the oil and pancetta to the pan and cook until the pancetta starts to brown. Add in the onions and cook until translucent. Add in the garlic and red pepper flakes and cook for 30 to 60 seconds before adding in the tomatoes. Cook for 2 to 3 minutes. Add the white wine and bring everything to a boil. Add the mussels and cook until they begin to open. Add in the parsley and lemon juice. Season with salt and mix well.
  • Place the mussels in a shallow bowl with a spoon. Discard any mussels that do not open. Pour the remaining sauce over the mussels. Serve with toasted baguette and/or frites for a true Belgian experience.

MUSSELS PROVENCALE



Mussels Provencale image

This tasty dish can be served as an appetizer (for 4) or as a main course (for 2). I love to mop up the sauce with crusty bread!! The prep time includes soaking.

Provided by CountryLady

Categories     Mussels

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup olive oil
3 cloves garlic, chopped
2 onions, chopped
1 stalk celery, chopped
2 (28 ounce) cans tomatoes, drained & chopped
1 (7 ounce) can tomato paste
1 cup red wine or 1 cup white wine
1/4 cup chopped fresh basil (or 2 tsp dried)
salt & pepper (to taste)
24 mussels

Steps:

  • Wash mussels in several changes of cold water; using a sharp knife, remove beards.
  • Soak mussels for about 30 minutes in cold water containing a handful of salt& a handful of flour.
  • This will remove any sand inside the mussels.
  • In heavy saucepan, heat oil; saute garlic, onion& celery until soft but not brown.
  • Add tomatoes& simmer for about 10 minutes to evaporate the remaining liquid.
  • Add remaining ingredients (except mussels), cover& simmer for 30 minutes.
  • Just before serving, add mussels, cover& simmer for 3- 5 minutes to allow the mussels open.
  • Discard any that don't.

MUSSEL SALAD



Mussel Salad image

Provided by Robert Irvine : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 lemon, juiced
1/4 cup white wine
1 pound Prince Edward Island Mussels
1/2 cup balsamic dressing
1 tablespoon minced fresh parsley leaves
1 teaspoon minced fresh thyme leaves
1 cup chopped sun-dried tomatoes
1 cup fresh spinach
1/4 cup crumbled feta cheese
1/2 cup cooked corn kernels
Salt and freshly ground black pepper

Steps:

  • In a large saute pan over medium-high heat, add lemon juice, white wine, and the mussels. Cook until the liquid dissolves. Reduce the heat to low, add balsamic dressing, parsley, thyme, and tomatoes. Continue to cook on low heat for 3 to 4 minutes, stirring to prevent the dressing from separating. Remove the pan from the heat, and allow the mussel mixture to cool. Add the mussels and sauce, the spinach, feta, and the corn to a large serving bowl. Season with salt and pepper, to taste, toss and serve.

MUSSEL SALAD PROVENCAL



Mussel Salad Provencal image

Provided by Florence Fabricant

Categories     salads and dressings

Time 50m

Yield 6 servings

Number Of Ingredients 12

1/2 pound small new potatoes, peeled
4 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
1/2 cup extra-virgin olive oil
2 cloves garlic, minced
2 cups steamed, chilled, shucked mussels
1 pint cherry tomatoes, quartered
12 tiny Nicoise olives
1 tablespoon minced fresh parsley
1 teaspoon freshly grated orange rind
Salt and freshly ground black pepper

Steps:

  • Boil the potatoes until just cooked through. Allow to cool briefly, then slice. Place in a bowl.
  • Mix vinegar with mustard and anchovy paste. Beat in the olive oil and stir in the garlic. Pour this dressing over the potatoes and gently toss. Add the mussels, tomatoes, olives, parsley and orange rind.
  • Season to taste with salt and pepper and serve.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 16 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 433 milligrams, Sugar 2 grams, TransFat 0 grams

STEAMED MUSSELS PROVENCAL



Steamed Mussels Provencal image

Provided by Pierre Franey

Categories     dinner, appetizer, main course

Time 25m

Yield 4 servings

Number Of Ingredients 15

5 pounds fresh mussels
3 tablespoons olive oil
1 tablespoon finely chopped garlic
1/2 cup finely chopped fennel
1/2 cup finely chopped onions
1 sweet red pepper, cored, seeds removed and finely chopped
1 cup crushed canned tomatoes
1/2 teaspoon saffron threads (optional)
1 teaspoon ground turmeric
1/8 teaspoon red pepper flakes, or to taste
1/2 cup dry white wine
4 sprigs fresh thyme, or 2 teaspoons dried
1 bay leaf
Salt and pepper to taste
4 tablespoons chopped fresh basil or parsley

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

PROVENCAL SALAD



Provencal Salad image

Categories     Salad     Egg     Olive     Potato     Tomato     Quick & Easy     Tuna     Green Bean     Parsley     Capers     Gourmet

Yield Makes 4 (main course) servings

Number Of Ingredients 15

For dressing
1/4 cup Champagne vinegar
2 teaspoons Dijon mustard
2 large garlic cloves, minced
1/2 teaspoon sugar
1/3 cup extra-virgin olive oil
For salad
1 pound green beans, trimmed and halved
1 pound small (1- to 2-inch) yellow-fleshed potatoes such as Yukon Gold
2 (6-ounce) cans tuna in olive oil, drained
12 ounces cherry tomatoes, halved
1/2 cup pitted Kalamata olives (3 ounces)
3 tablespoons rinsed drained bottled capers (1 ounces)
1/2 cup finely chopped flat-leaf parsley
4 hard-boiled large eggs, quartered

Steps:

  • Make dressing:
  • Whisk together vinegar, mustard, garlic, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper, then add oil in a slow stream, whisking until emulsified.
  • Make salad:
  • Cook beans in a pot of boiling salted water (2 tablespoons salt for 6 quarts water), uncovered, until tender, 5 to 6 minutes. Immediately transfer with a slotted spoon to a bowl of ice water to stop cooking. Drain beans and pat dry.
  • Add potatoes to boiling water and simmer, uncovered, until tender, about 20 minutes, then drain. Halve potatoes while still warm.
  • Gently flake tuna and toss with 1 tablespoon dressing.
  • Toss potatoes and beans with tomatoes, olives, capers, parsley, and remaining dressing in a large bowl. Season with salt and pepper and top with tuna and eggs.

CHILLED MUSSEL SALAD



Chilled Mussel Salad image

Martha's take on jarjeer wa hamba, a popular salad dish in the United Arab Emirates, swaps out the usual shrimp and green mango for plump mussels and colorful, crunchy radishes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 13

2 pounds mussels, scrubbed and debearded
Kosher salt and freshly ground pepper
1 tablespoon Dijon mustard
1 tablespoon lemon zest, plus 2 tablespoons fresh lemon juice
1 teaspoon honey
1 shallot, finely chopped
1 clove garlic, minced
1/2 teaspoon saffron threads
1/2 teaspoon curry powder
1/2 cup extra-virgin olive oil
8 radishes, trimmed and quartered
2 cups watercress, roughly chopped
1/2 cup curly parsley sprigs, plus more for garnish

Steps:

  • Heat a medium pot over medium-high. Add mussels and 1 tablespoon pepper; stir to combine. Cover pot and steam until shells open and mussels are cooked, 3 to 5 minutes.
  • Transfer cooked mussels to a bowl or rimmed baking sheet and let cool. Refrigerate for 1 hour or until chilled.
  • In a medium bowl, whisk to combine mustard, lemon zest and juice, honey, shallot, garlic, saffron, curry powder, and a pinch of salt. While whisking continuously, slowly drizzle in oil.
  • In a large bowl, combine mussels, radishes, watercress, and parsley. Drizzle vinaigrette over salad and toss to combine. Transfer to a serving dish and garnish with parsley.

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