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.
- 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
- 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.