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.
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.
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.
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.
More about "moules provencal recipes"
MOULES MARINIèRE RECIPE - RAYMOND BLANC OBE
From raymondblanc.com
MOULES à LA PROVENCAL | CLASSIC JULIA CHILD RECIPES
From popsugar.com
MOULES A LA PROVENCALE #SUNDAYSUPPER - GIRL IN THE LITTLE …
From girlinthelittleredkitchen.com
MOULES PROVENCALE RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
MUSSELS WITH TOMATOES HERBS AND GARLIC MOULES PROVENCALE …
From metal.pakasak.com
MOULES PROVENçAL: A SIMPLE, FLAVOR-FILLED APPETIZER
From thesimplyluxuriouslife.com
MOULES PROVENçAL RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MOULES PROVENçAL RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MOULES A LA PROVENCALE RECIPE BY ALI - COOKEATSHARE
From cookeatshare.com
MOULES à LA PROVENCAL | JULIA CHILD RECIPES, RECIPES, MUSSELS RECIPE
From pinterest.com
MOULES PROVENCAL FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
MOULES PROVENCAL- WIKIFOODHUB
From wikifoodhub.com
EASY FRENCH MUSSELS PROVENCAL | SIMPLE. TASTY. GOOD.
From junedarville.com
MOULES THREE-WAYS | FOOD
From itv.com
LES MOULES PROVENCALE RECIPE - THESMARTCOOKIECOOK
From thesmartcookiecook.com
MOULES PROVENCALE - REDBOOK
From redbookmag.com
MOULES MARINIèRE RECIPE, PROVENCAL FRENCH CUISINE, BY ... - BEYOND
From beyond.fr
MOULES PROVENCAL RECIPE | WHERE NOLA EATS | NOLA.COM
You'll also love