Best 2 Moules Provencal Recipes
Originating from the stunning region of Provence, France, moules provencal is a classic seafood dish that enchants taste buds with its vibrant flavors and aromatic allure. This culinary treasure combines the freshness of plump mussels with a symphony of Provencal herbs, creating a delectable experience that captures the essence of the Mediterranean. From simple preparations to more elaborate renditions, moules provencal has earned a revered place in the hearts of seafood enthusiasts worldwide.
Check out the recipes below so you can choose the best recipe for yourself!
MOULES PROVENCAL
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
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.
MOULES PROVENCAL
Steps:
- 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 Add 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.
Tips:
- Fresh mussels are essential: Look for mussels that are tightly closed and have a briny smell. Avoid any mussels that are open or have a foul odor.
- Scrub the mussels thoroughly: Use a stiff brush to scrub away any dirt or debris from the shells.
- Remove the beards: Use a pair of pliers or a mussel debearding tool to remove the beards from the mussels.
- Use a good quality white wine: The wine will help to steam the mussels and add flavor to the dish.
- Don't overcrowd the pot: Cook the mussels in batches if necessary to avoid overcrowding the pot.
- Don't overcook the mussels: Mussels are cooked quickly, so be careful not to overcook them or they will become tough.
- Serve the mussels immediately: Mussels are best served immediately after they are cooked.
Conclusion:
Moules provencal is a delicious and easy-to-make dish that is perfect for a summer meal. The combination of mussels, white wine, tomatoes, garlic, and herbs is simply irresistible. So next time you're looking for a quick and easy seafood dish, give moules provencal a try. You won't be disappointed!
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