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
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.
MUSSELS PROVENçAL
Provided by Food Network
Categories main-dish
Time 1h
Yield 1 to 2 servings
Number Of Ingredients 12
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.
LINGUINE WITH MUSSELS PROVENCALE
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 848, UnsaturatedFat 17 grams, Carbohydrate 103 grams, Fat 26 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 7 grams, Sodium 1245 milligrams, Sugar 8 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.
MUSSELS PROVENCAL
Provided by Marian Burros
Categories dinner, one pot, main course
Time 20m
Yield 2 large servings
Number Of Ingredients 8
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.
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4.5/5 (6)Total Time 30 minsCategory DinnerCalories 441 per serving
- 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.
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- Pour in an additional 3/4 cup of white wine. Cover again, and continue to cook on high heat for an additional 5 to 7 minutes, until all the mussels are open.
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