Perfect Mussels Provencale are steamed with ripe tomatoes, shallots, garlic, olive oil, and white wine. Shellfish, like mussels, is one of the easiest meals to prepare and cook. These mussels provencale sounds fancy, but this French seafood dish is anything but. Simple and easy to make, these mussels always turn out very light, delicate and packed with fresh flavors.
Mussels are sometimes meant to be an appetizer but we so much enjoy them as a meal, especially with friends.
If you are entertaining dinner for a small group (or for someone special) and want to “wow” them with something delicious and elegant, but effortless, this is a dish you should make.
It is simple, elegant, and refined.
Serve these mussels with a side of our parmesan truffle oil potato wedges, or with spaghetti and some crusty bread to soak up some of that delicious sauce. So yummy!
HOW TO CLEAN MUSSELS:
Place the mussels into a large pot, or large bowl, and place them inside your kitchen sink.
Run cold tap water over them for a few minutes to clean any debris or any sand from them, at least 5 to 10 minutes.
Drain and change the tap water a few times, to remove any further debris from them. Drain in a colander.
Ingredients needed for this recipe:
extra virgin olive oil
fresh ripe tomatoes
large cloves of garlic
crushed red pepper flakes
Cook’s Notes and Tips:
When you buy mussels, take a closer look to make sure their shells are fully closed. Otherwise, they are not good, and should not be purchased.
They should smell fresh, like the sea.
Often, you can choose and pick out your mussels. If they are loose, and they place it into a bag, make sure the bag is open at the top, so they can breathe.
Next, when you get home, keep mussels refrigerated until you are ready to cook them. Make sure they are kept either in an open bag or in a large bowl, uncovered. This will allow them to breathe. Or they will die and open up, and you will have to discard them.
When ready to cook them, rinse them well, a few times. Examine them. If you find any mussel open, give them a pinch to close them, … and they don’t stay closed – those should be thrown out.
Mussels should be cooked immediately after washing and rinsing, to retain freshness.
It’s best to cook the vegetables first, for at least 18 to 20 minutes before the mussels are tossed in. This can be done while you are rinsing the mussels under cold running tap water.
Keep in mind, you can make this mussel dish a little more spicy, by adding additional crushed red pepper flakes to this recipe.
Mussels Provencale is perfect when the mussels are cooked on high heat with shallots, fresh tomatoes, lots of garlic, and a generous amount of white wine.
Most people may think French dishes are elaborate and time-consuming. But the beautiful thing about our Perfect Mussels Provencale is that it is one of the easiest dishes to prepare.
This dish is from the region of Provence, which is located in the south of France, near the city of Marseille. Provence is famous for its seafood dishes as well as the birthplace of bouillabaisse, which is spicy mixed seafood soup.
Serve them in a bowl with a large spoon and allow everyone to serve themselves at the table. It’s so much fun!
You can even dish out some mussels, serve them over spaghetti and use some of that yummy sauce over the entire dish.
It’s literally the best!
… Thanks for Pinning!
Finally, more delicious seafood recipes…
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 4 pounds mussels
- 2/3 cup olive oil
- 4 Tbsp. butter
- 5 ripe tomatoes- sliced
- 4 shallots- thinly sliced
- 3 large cloves of garlic - sliced
- 1 tsp. salt
- 1/8 tsp. paprika
- 1/4 tsp. crushed red pepper flakes
- 1.5 cups white wine - divided
- In an ex-large saucepan, heat olive oil and butter on moderate heat. Toss in the shallots, garlic, and tomatoes, salt, paprika, and crushed red pepper. Cover and simmer on a low flame, and cook the vegetables for 10 to 12 minutes.
- Pour in 3/4 cup of white wine and cover again, and continue to cook for an additional 5 to 7 minutes.
- Toss in the mussels. Cover, and raise the flame to high heat. Cook the mussels on high heat for 5 minutes. Stirring and tossing them in the pot, every so often.
- Pour in an additional 3/4 cup of white wine. Cover again, and continue to cook on high heat for an additional 5 to 7 minutes, until all the mussels are open.
- Turn off the heat. Transfer to a serving bowl. Serve immediately.
- Serves 6 to 8
Yield:6 to 8
Serving Size:1/2 pound
Amount Per Serving: Calories: 441Total Fat: 27.8gSaturated Fat: 7gCholesterol: 79mgSodium: 986mgCarbohydrates: 12.7gNet Carbohydrates: 11.7gFiber: 1gSugar: 2.1gProtein: 27.8g