MUSSELS WITH TOMATOES AND GARLIC
The flavors of the Mediterranean sing in this steamed mussel dish from Delish.com
Categories steamed mussels mussels in tomato broth summer mussel recipe mediterranean mussel recipe homemade mussels garlic and tomato mussels
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In a pot over medium-low heat, melt butter. Add onion and cook until fragrant and soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.
- Add diced tomatoes, wine, and parsley and stir until combined. Season with salt and pepper.
- Add mussels and simmer until all shells are open. (Discard any shells that aren't open.)
- Garnish with more parsley and serve with grilled bread.
MUSSELS PROVENCAL
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
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
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
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
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
MUSSELS WITH TOMATOES, HERBS AND GARLIC (MOULES PROVENçALE)
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
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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