Mussels Provencal Recipes

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MOULES PROVENCAL



Moules Provencal image

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

4 pounds mussels
1/4 cup olive oil
1 bunch scallions, thinly sliced
Pinch fennel fronds, chopped
4 cloves garlic, thinly sliced
2 medium tomatoes, chopped
Pinch crushed red pepper
1 cup dry vermouth
2 sprigs thyme
2 sprigs fresh parsley, chopped
Coarse salt and freshly ground black pepper
Leaves from 4 sprigs fresh basil, sliced
Crusty bread, for serving

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.

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 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.

STEAMED MUSSELS PROVENCAL



Steamed Mussels Provencal image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 24

3 cups shrimp heads and shells
2 tablespoons oil
1/2 cup onions, medium dice
1 teaspoon saffron threads, chopped after measured
2 cups white wine
3 to 4 stems each, tarragon and parsley
Water to cover
2 small spicy red peppers
3 cloves garlic, smashed
1/4 teaspoon cayenne
1/4 shrimp broth
1 egg yolk*
1/2 cup peanut oil
1 tablespoon olive oil
Table salt and pepper to taste
1/2 cup carrots, fine julienne
1/2 cup slivers of fennel
1/2 cup long thin slices of leeks
Remaining broth
4 dozen mussels, rope line, washed and beard removed
1/2 cup tomatoes, peeled, seeded and chopped
1 tablespoon each, roughly chopped, parsley, tarragon, chive, and thyme
2 tablespoons butter
Grilled sour dough bread

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.

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.

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

MUSSELS PROVENCAL



Mussels Provencal image

Provided by Marian Burros

Categories     dinner, one pot, main course

Time 20m

Yield 2 large servings

Number Of Ingredients 8

12 ounces whole onion or 11 ounces finely chopped ready-cut onion (2 1/4 cups)
3 teaspoons olive oil
12 ounces whole red and yellow peppers or 11 ounces finely chopped ready-cut peppers (2 3/4 cups)
1 large clove garlic
2 pounds mussels
12 ounces whole zucchini or 11 ounces finely chopped ready-cut zucchini (2 1/2 cups)
28 ounces no-salt-added chopped canned tomatoes
1 cup dry white wine

Steps:

  • Chop whole onion fine.
  • Heat 2 teaspoons of the oil in a pot large enough to hold all the ingredients. Saute onion over medium heat.
  • Meanwhile, wash, trim, seed and finely chop the whole peppers, mince the garlic, and add both to the onions, continuing to saute.
  • Wash and de-beard the mussels.
  • Wash, trim and finely chop whole zucchini; add to pot, along with the tomatoes, wine and mussels. Mix well and cover pot. Cook about 4 minutes, until mussels open. Any mussels that do not open should be discarded. Stir in remaining teaspoon of oil. Serve with good crusty bread for dunking.

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     French Recipes

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 WITH TOMATOES, HERBS AND GARLIC (MOULES PROVENçALE)



Mussels with Tomatoes, Herbs and Garlic (Moules Provençale) image

Provided by Denis Blais

Categories     Garlic     Herb     Shellfish     Tomato     Appetizer     Dinner     Seafood     Mussel     Fall     Winter     Anniversary     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 1-2

Number Of Ingredients 13

2 1/4 lbs mussels, cleaned
1/2 cup dry white wine
Provençale Sauce:
1 tablespoon olive oil
2 onions, chopped
1 celery stalk, chopped
1 garlic clove, chopped
1 teaspoon chopped fresh basil, plus extra to garnish
bouquet garni
1 tablespoon tomato paste
1 lb. ripe plum tomatoes, peeled and chopped, or 1 14-oz can chopped tomatoes
salt and pepper
1 teaspoon sugar

Steps:

  • To make the sauce, heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni, and cook over low heat for 5 minutes or until softened but not browned.
  • Mix in the tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes.
  • Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked.
  • Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish.
  • Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once.

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