Mussels Provencal Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

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.

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.

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 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.

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.

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

More about "mussels provencal food"

EASY FRENCH MUSSELS PROVENCAL | SIMPLE. TASTY. GOOD.
easy-french-mussels-provencal-simple-tasty-good image
Stir and cook the tomato for 2 minutes. Then pour in the dry white wine. Stir and bring the wine and tomatoes to a good boil. Then add the rinsed …
From junedarville.com
Cuisine French
Total Time 50 mins
Category Main Course
Calories 489 per serving
  • Rinse the mussels under cold running tap water. Brush them clean and scrape off any sediments on the shells using a sharp knife.
  • Peel the garlic cloves and chop them up finely. Add them together with the fresh thyme sprigs to a large and high pan and pour in a good splash of olive oil.
  • Place the pan over medium heat and stir well. Cook the garlic for 5 minutes. In the meantime chop up the tomatoes finely. Remove the pips from the black olives if that hasn’t been done yet and chop the olives up roughly. Add both the chopped tomatoes and olives to the garlic in the pan together with the salted capers. Season with a good dash of pepper and salt.


MOULES A LA PROVENCALE RECIPES - FOOD NEWS
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.
From foodnewsnews.com


EASY FRENCH MUSSELS PROVENCAL RECIPE - BYLENA.COM
So, heat well the olive oil and the butter in a deep saucepan or a deep pot. 4. Then add in the finely chopped garlic and cook for 1 minute. 5. Add the shells and 3¼ oz. of semi-dry white wine, shake the pan well, or mix with a large wooden spoon. 6. Turn the heat to high and cover the pan with a lid.
From bylena.com


MUSSELS PROVENCALE RECIPE - FOOD.COM | RECIPE | SUMMER GRILLING …
Aug 8, 2020 - 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 includ
From pinterest.com


PROVENCAL MUSSELS RECIPES ALL YOU NEED IS FOOD
In a 7- to 8-quart saucepot, heat olive oil on medium. Add fennel, garlic, and salt. Cook 5 minutes, stirring frequently. Add tomatoes and pastis. Simmer 3 minutes. Add mussels. Cover; cook 3 to 5 minutes or until mussels open, stirring occasionally. Serve with a baguette.
From stevehacks.com


MAKE STEAMED MUSSELS WITH PROVENCAL FLAVOURS - PERFECTLY PROVENCE
Reserve in a colander. In a large saucepan or on a very hot plancha, heat the olive oil. When the oil is hot but not smoking, add the mussels and all the ingredients. Sautée several times until the mussels are open but still moist. Remove from the heat and cover with a lid for 5 …
From perfectlyprovence.co


MUSSELS à LA PROVENçALE | SAQ.COM
In a large cooking pot, heat the oil over medium heat. Sweat the onions and garlic. Add the tomatoes and tomato paste. Stir. Season with salt and pepper. Bring to a boil and simmer for 15 minutes. Meanwhile, rinse the mussels and drain. Add the mussels to the reduced sauce. Cover and cook over medium heat until all the mussels have opened.
From saq.com


PROVENCAL SEAFOOD STEW WITH SHRIMP AND MUSSELS - HEALTHY …
Heat the oil in a 4-quart soup pot set over medium heat. Add the shallots, celery, carrots, fennel, and potato. Cook 10 minutes, or until soft. Stir in the garlic; cook 1 minute. Deglaze the pot with the wine. Add the fish stock, tomatoes, thyme, bay leaf, and orange zest. Bring to a simmer and let cook 30 minutes.
From healthy-delicious.com


MUSSELS PROVENçALE | IGA RECIPES
In a large saucepan over medium-high heat, combine all ingredients except mussels. Bring to a boil; reduce heat to low and simmer sauce for 5 minutes. In the meantime, rinse mussels under cold running water for 1 to 2 minutes. Throw out any that remain open. Add mussels to sauce and cover pan. Cook for 5 to 7 minutes over high heat, reducing ...
From iga.net


OLDWAYS - MUSSELS PROVENCAL CALORIES, CARBS & NUTRITION FACTS ...
Find calories, carbs, and nutritional contents for Oldways - Mussels Provencal and over 2,000,000 other foods at MyFitnessPal. Log In. Sign Up . About Food Exercise Apps Community Blog Premium. Oldways Oldways - Mussels Provencal. Serving Size : 1 cup. 140 Cal. 37% 9g Carbs. 18% 2g Fat. 45% 11g Protein. Track macros, calories, and more with MyFitnessPal. …
From frontend.myfitnesspal.com


MUSSELS PROVENCAL | CANS GET YOU COOKING
Set aside. In 5-quart saucepan over medium heat, in hot oil, cook onion, fennel and garlic about 5 minutes or until softened. Add crushed tomatoes and clam juice; over high heat, heat to boiling. Cover and simmer 5 minutes. Add mussels; over high heat, heat to boiling. Cover and simmer 8 to 10 minutes, or until mussels have opened up.
From cansgetyoucooking.com


BEST STEAMED MUSSELS PROVENçAL RECIPES | FOOD NETWORK CANADA
Add onion and garlic, and cook until fragrant and tender, about 4 minutes. Add diced tomatoes and bring to a boil, stirring for 3 minutes. Add white wine and cook for another 5 minutes. Add 1 tablespoon (15 mL) parsley and mussels and steam, covered for 7 to 10 minutes, until all mussels open up (discard any unopened mussels). Sprinkle with ...
From foodnetwork.ca


HOW TO COOK MUSSELS - MUSSELS PROVENçALE - THE UPPER SCALE
A no frills video to show just how easy it is to cook mussels, with help on how to check the mussels before and after cooking. The Upper Scale shows how to m...
From youtube.com


MUSSELS PROVENCAL RECIPE: SHELLFISH RECIPES
MUSSELS PROVENCAL. The Earthbound Cook by Myra Goodman. Mussels are not difficult or time-consuming to cook. They are also one of the most sustainable seafood choices you can make. A bowl of steaming mussels makes a great first course, or you can pair them with a big green salad and a loaf of crusty garlic bread for a light supper. The secret ...
From foodreference.com


PROVENçAL-STYLE MUSSELS | METRO
In a big pot, heat oil and cook garlic, leek, tomatoes, pepper and celery for 3 minutes. Add mussels, wine and lemon juice. Cook, stirring frequently, for 5 minutes or until mussels open. Any unopened mussels are bad; discard them. Stir in dill. 3 Metro. 3 4 5 1. 1 pkg (907 g) fresh mussels 1 Tbsp. (15 mL) olive oil 2 garlic cloves 1 leek ...
From metro.ca


BEST MUSSELS PROVENCAL STYLE RECIPES | FOOD NETWORK CANADA
Sep 13, 2014 - A Food Network Canada Recipe. Sep 13, 2014 - A Food Network Canada Recipe. Sep 13, 2014 - A Food Network Canada Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food And …
From pinterest.ca


FRENCH STEAMED MUSSELS - CAFE DELITES
Heat the olive oil and butter in a large pot over medium-high heat. Sauté the onion and garlic until softened, (about 5 minutes). Add the mussels, wine, cream, butter, and parsley, salt and pepper. Mix well, cover pot with a lid and cook until mussels are cooked through and opened, about 10 minutes. The cooked mussels add their own flavour to ...
From cafedelites.com


BEST MUSSELS PROVENCAL STYLE RECIPES | FOOD NETWORK …
Rinse the fresh blue mussels in tap water. Place in a large saucepan with the water on high heat. Cover and let steam until shells open (5 – 7 minutes). Strain the fresh blue mussels, reserving the liquid, and removing the meat from the shells. Set aside.
From foodnetwork.ca


MUSSELS PROVENCAL - FOOD24
Place mussels, a little apart, on a baking sheet. Sprinkle with salt, pepper and mustard powder and drizzle a little. Fish/Seafood. Recipes. New Recipes ; Recipe Round-ups ...
From food24.com


FOOD IN PROVENCE: 12 DELICIOUS FOODS TO EAT IN SOUTHERN FRANCE
Typically, ratatouille includes sautéed eggplant, tomato, onion, garlic, bell pepper and zucchini as well as leafy herbs according to the chef’s preference, such as basil, marjoram, thyme or even Herbes de Provence. Sometimes olives are added.
From beerandcroissants.com


SPICY MUSSELS PROVENçAL – A KITCHEN HOOR'S ADVENTURES
Stir in the shallots, garlic, red pepper flakes and cook until fragrant. Stir in the tomato paste and cook until slightly darker in color. Add the tomatoes and wine and bring to a boil. Reduce heat to a simmer and add the mussels. Cover the pot and simmer 5 …
From akitchenhoorsadventures.com


MUSSELS PROVENCAL | OLDWAYS
Instructions. Put the mussels in a tub of cold water and scrub to remove any dirt. Remove any hairy “beards” with a sharp knife. Drain. Combine the wine, garlic, onions, celery, and tomato in a pot large enough to hold all the mussels and bring just to a boil over high heat. Add the cleaned mussels, cover, reduce the heat to medium, and ...
From oldwayspt.org


MUSSELS PROVENçALE RECIPE - FOOD.COM
3 1 ⁄ 2 lbs mussels, shells, scrubbed ; 1 tablespoon olive oil; 3 ...
From food.com


MUSSELS PROVENçAL | WINE ENTHUSIAST
Directions. To make the tomato sauce: heat the oil and butter in a large skillet over medium-high heat. Add the garlic and cook, stirring, for …
From winemag.com


MUSSELS PROVENCAL PHOTOS RECIPE - FOOD NEWS
Heat the oil in a 4-quart soup pot set over medium heat. Add the shallots, celery, carrots, fennel, and potato. Cook 10 minutes, or until soft.
From foodnewsnews.com


MUSSELS PROVENCAL - CAST IRON CHEF
In a large cast iron dutch oven, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes, then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt and pepper. Bring to a boil. Add the mussels, stir well, then cover the dutch oven ...
From castironchef.com


MUSSELS PROVENçALE | CANADIAN LIVING
Set aside. In large saucepan, heat oil over medium heat; fry onion, garlic and herbes de Provence, stirring occasionally, until onion is softened, about 3 minutes. Add tomatoes and tomato paste; bring to boil over high heat and boil until reduced by half, about 10 minutes. Add mussels; stir well. Cover and steam over medium heat, stirring ...
From canadianliving.com


MUSSELS EN PROVENCE - CHEF MARK SYLVESTER
Rinse the mussels and take off their beards (the seaweed) Steam in 1 inch of salted water for 3 minutes, cool and remove one half of the shell. Mince the green garlic, parsley and salt. Fold in the softened butter and bread crumbs. Place about 1 teaspoon of the mixture atop each mussel and arrange on a baking sheet.
From chefmarksylvester.com


MUSSELS IN PROVENCALE SAUCE - BANTRY BAY
Add the wine and heat. Stir in the tomato paste and add the can of chopped tomatoes. Simmer slowly till you get a nice thickened sauce. Add the Mussels place a lid on and cooked for a further 5 mins until mussels are open stir occasionally coating all the mussels. Season very lightly with the salt and pepper. Add the herbs and stir altogether.
From bantrybaypremiumseafoods.com


EASY MUSSEL RECIPES & IDEAS | FOOD & WINE
Read More. Mussels. These fantastic recipes for briny mussels include Tuscan tomato bread soup, creamy cavatelli and the classic Italian American fish …
From foodandwine.com


PROVENçAL MUSSELS RECIPE - DELISH
Add crushed tomatoes, thyme, and bay leaf. Reduce heat to medium-low and cook 12 minutes. Season to taste with salt and pepper and set aside. Heat oil in a 6- to 8-quart pot over medium-high heat ...
From delish.com


PROVENçAL | FOOD & WINE
Provençal recipes, including grilled niçoise tuna steaks.
From foodandwine.com


MUSSELS PROVENCAL — FIELDHOUSE KITCHEN
Heat a saucepan over medium heat. Stir in the olive oil and garlic and saute until the garlic is tender. Do not burn. Add the mussels, wine, and chopped tomatoes. Cover the pot. Cook for 4-5 minutes, until the mussels have opened. Sprinkle with fresh parsley and drizzle with olive oil. seafood mussels.
From fieldhousekitchen.com


MUSSELS PROVENçAL 2007 - CHATELAINE
Scrub mussels and remove beards. Discard any that are open. Mince garlic. Pour wine and clam juice into a large, wide saucepan over medium-high heat. Stir in garlic, butter and tarragon. Boil ...
From chatelaine.com


PERFECT MUSSELS PROVENCALE - 2 SISTERS RECIPES BY ANNA …
Instructions. In an ex-large saucepan, heat olive oil and butter on moderate heat. Toss in the shallots, garlic, and tomatoes, salt, paprika, and crushed red pepper. Cover and simmer on a low flame, and cook the vegetables for 10 to 12 minutes. Pour in 3/4 cup of white wine and cover again, and continue to cook for an additional 5 to 7 minutes.
From 2sistersrecipes.com


BEST MUSSELS PROVENçAL RECIPE - GOODHOUSEKEEPING.COM
In a 7- to 8-quart saucepot, heat olive oil on medium. Add fennel, garlic, and salt. Cook 5 minutes, stirring frequently. Add tomatoes and pastis. Simmer 3 minutes. Add mussels. Cover; cook 3 to 5 ...
From goodhousekeeping.com


MUSSELS IN PASTIS - COOK IN PROVENCE - FOOD LOVER'S ODYSSEY
Today though, let’s talk mussels and Pastis. This dish was one of the most popular from this year’s classes, and it includes an essential ingredient to any visit to Provence, Pastis. Created in Marseille, Pastis is an anise-flavored alcohol that is drank mostly as an aperitif. Although it is popular throughout France, it is THE before ...
From foodloversodyssey.com


FRESH MUSSELS PROVENCAL STYLE BY PROVENCE GOURMET
Put the mussels in a stock pot with some water on high heat. Stir the mussels and stop the heat as soon as they have opened. Once the mussels have cooled down, discard the empty side of the shell. In a small bowl, mix together the butter, chopped parsley, crushed garlic and …
From perfectlyprovence.co


MUSSELS PROVENCAL - CHATELAINE
Pour wine and clam juice into a large wide saucepan over medium-high heat. Stir in garlic, butter and tarragon. Boil, uncovered, stirring occasionally, until liquid is reduced by half, 6 to 8 ...
From chatelaine.com


ANDIAMO'S MUSSELS PROVENCAL — JULIESFOODFEED
Once the mussel’s cook time is up, remove the lid and start mixing the mussels in with the sauce to make sure each one is well coated. Look for & discard any mussels that did not open.11. Once the garlic bread is done, fill a bowl with the mussels covered in sauce. Add a few extra spoonfuls of sauce on top and serve with a couple slices of ...
From juliesfoodfeed.com


Related Search