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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.

Steamed Mussels Provencal Flavours

Mussels Provencal

Cookn with Class UzesCookn with Class Uzes
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 mins
Cook Time 25 mins
Total Time 40 mins
Course Appetizer, Lunch Dish
Cuisine French, Provencal
Servings 6 people

Ingredients
 
 

  • 4 1/2 lbs Mussels
  • 2 Shallots
  • 2 Garlic Cloves
  • 2 tbsp Parsley
  • 2 Tomatoes
  • 4 tbsp Olive Oil
  • 2 tbsp Herbs 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
Tried this recipe?Let us know how it was!

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Cookn with Class Uzes

Cookn with Class Uzes

Cook’n With Class has been in operation since 2007 in Paris offering French Cooking Classes (in English), to visiting tourists and locals interested in learning about this very important part of French culture. The school offers classes from French Market to Bread Baking and Macarons. Chef Eric Fraudeau, who worked both in France and internationally, along with his wife Yetunde Oshodi-Fraudeau, opened their second school, Cook’n With Class Uzès in 2015 in the sunny south of France, this time focusing on Provençal and Mediterranean cuisine. They also offer a 5 day/7-night culinary holiday package (Week in Uzès), including accommodations, with tours, tastings and of course cooking.

A new addition to the Cook'n with Class repertoire are a wide range of options for online cooking classes for those of us who can’t make it to France but are still looking for an authentic French experience.

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