Best 7 Mussels A La Provencale Recipes

MUSSELS PROVENCAL

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.

MUSSELS PROVENCALE

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

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.

PATTI'S MUSSELS A LA MARINIERE

Steps:

• Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
• Heat olive oil in a large stockpot over medium-low heat. Add garlic, and saute for one minute, but do not brown. Add the chopped green onion and tomatoes, and cook until almost tender. Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.
• Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. Bon appetit!

MUSSELS PROVENCAL

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.

MOULES PROVENCAL

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.

LINGUINE WITH MUSSELS PROVENCALE

Steps:

• Scrub and debeard the mussels.
• Heat two tablespoons of the oil in a three- to four-quart pot. Add half the onions and one clove of the garlic and saute over low heat until soft but not brown. Stir in one-third of the tomatoes, cook a few minutes so they begin to soften, then add the wine.
• Bring to boil, add the mussels, cover and steam until the mussels open, about 10 minutes.
• Transfer the mussels from the pan to a large bowl with a slotted spoon. Set them aside until cool enough to handle. Meanwhile add the cream to the cooking liquid and cook until the liquid is reduced to one cup.
• Remove the mussels from their shells, reserving eight of them in their shells for garnish.
• Bring a large pot of water to a boil for the pasta.
• Heat the remaining oil in a large skillet. Add the remaining onion, garlic and the sweet red pepper and cook until they begin to brown. Stir in the remaining tomatoes and saute about 10 minutes, until the tomatoes are tender. Stir in the cooking liquid from the mussels and cook a few minutes, until the sauce begins to thicken. Stir in the mussels and thyme. Season to taste with salt and pepper. Set aside until ready to serve.
• When the water is boiling cook the linguine for six to seven minutes, until al dente. Drain and place in a warm serving dish. Reheat the mussel sauce, toss with the linguine and divide among four plates. Garnish each plate with two of the reserved mussels in their shells.