Make Steamed Mussels with Provencal Flavours
Let’s Eat the World · Lunchtime Meals · Provencal Recipes · Taste
This recipe for steamed Mussels à la Provencal is quick to prepare. Serve as an appetizer, starter course or even a light lunch. In Provence, mussels (moules) and oysters should come from farming operations in the Mediterranean. Here are some tips for a visit to Sète, a city in Occitanie with many seafood specialties. Enjoy this simple dish with a chilled glass of white or rosé from the region. Join our online cooking classes and discover our French recipes and culinary tips.
In the past few years, mussels have become one of the most sustainable and environmentally friendly grown foods globally. The rising aquaculture of farming mussels has provided an excellent food source on many levels and a reciprocation of immense environmental benefits. They require minimal support and no invasive apparatus during the growing process. They are considered filter feeders, providing healthy and positive support to the ocean and the surrounding ecosystem. Mussels are at their finest during the spring harvest months but can be enjoyed all year long.
Mussels Provencal
Let’s Eat the World
This bright and flavourful dish is perfect on its own or served as an appetizer. The shallots, garlic, and tomatoes complement the salt from the mussels for a dish perfectly suited for sharing.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Appetizer, Lunch Dish
Cuisine French, Provencal
- 4 1/2 lbs Mussels
- 2 shallot(s)
- 2 garlic cloves
- 2 tbsp parsley
- 2 tomatoes
- 4 tbsp Olive Oil
- 2 tbsp herbes de Provence
- 1 pinch Chili Pepper
Peel and chop the onion and garlic and set asside. Chop parsley and reserve.
Clean the mussels and rinse them several times. 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 minutes, then serve.
Keyword Garlic, Mussels, Seafood Recipes, Shallots, Tomatoes
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Formerly known as Cook’n With Class Uzès, Let’s Eat The World - Culinary Experiences for Travel Lovers continues the tradition of offering exceptional culinary adventures around the globe. Founded by Yetunde Oshodi-Fraudeau, a passionate food and travel expert, Let’s Eat The World builds on the success of the original Cook’n With Class brand, which started in 2007 in Paris. Our cooking classes, taught in English, have introduced countless tourists and locals to the art of French cuisine, from mastering traditional French baking to creating exquisite desserts and exploring bustling French markets.
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