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Make Steamed Mussels with Provencal Flavours

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.

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Prep Time 15

Cook Time 25

Total Time 40

Course Appetizer, Lunch Dish

Cuisine French, Provencal

Servings people

Ingredients

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

Instructions

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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Tags:Mussels,Seafood,Seafood Recipes

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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.

In 2015, alongside her husband, Chef Eric Fraudeau, Yetunde expanded the Cook’n With Class brand to southern France with the opening of Cook’n With Class Uzès, focusing on Mediterranean and Provencal cuisine. This location quickly gained popularity with its hands-on French market classes and the beloved culinary holiday tour - A Week in Uzès.

In 2020, recognizing the desire for more diverse culinary experiences, Yetunde launched the new brand, Let’s Eat The World - Culinary Experiences for Travel Lovers. This rebranding marks an exciting evolution from a local cooking school to a global culinary adventure brand. Under Yetunde's leadership, Let’s Eat The World now offers a range of experiences, including vacation tours, masterclass workshops, and innovative private online cooking classes that bring the flavors of French, Mediterranean, and Spanish cuisine directly into your home.

Chef Eric Fraudeau serves as the head chef for our Uzès location and acts as the culinary advisor for all of our tours, ensuring that each culinary experience is rooted in authenticity and excellence.

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Make Steamed Mussels with Provencal Flavours