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Fresh Mussels Provencal Style by Provence Gourmet

Where Paris restaurants trip over themselves to serve up Belgium-style, (that might raise a few French eyebrows) moules-frites to the tourist crowd, Provencal chefs are happy with their variations. Mussel farming is the highest volume shellfish industry in Europe. However, it is by no means contemporary, shellfish cultivation on wooden stakes is known to have existed by the 13th century in France. The main cultivation areas in France are the Atlantic coast for the blue mussel and in the Languedoc, Cote Bleu and Var for the Mediterranean mussel. This year (2014) has been a terrible year for mussel production, you can read more about it here. That might be one more reason to savour this delicious starter recipe that Provence Gourmet has shared with Perfectly Provence readers.

Mussels Provencal Moules farcies à la provençale via @ProvenceCook

Fresh Mussels Provencal Style by Provence Gourmet

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine French
Servings 6 people


  • 1 lb (1kg) Fresh Mussels bigger ones are better
  • 1 bunch Parsley washed and chopped
  • 1 garlic clove crushed
  • Ground Black Pepper to taste
  • 3 tbsp Butter
  • 1/2 cup cooking salt
  • 1 cup Bread crumbs


  • Clean and de-beard the mussels - scratch off the extra bumps and then rinse.
  • 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 add pepper.
  • Fill each mussel with some of the herb-butter mixture.
    Moules farcies à la provençale via @ProvenceCook
  • In an ovenproof dish, spread the cooking salt and arrange the mussels (shell-side down). The cooking salt will enable you to lay them flat.
  • Grill the mussels just long enough for the mixture to melt.
  • Take the dish out of the oven, and generously spread the bread crumbs on each mussel.
  • Put the pan back under the grill a few minutes, watch carefully the so the bread crumbs become golden brown in colour and take out of the oven.
  • Serve and don’t forget to soak up the remaining sauce with bread after eating your mussels!
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Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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