Moules (Mussels) à la Provençale
Seafood is one of my favorite food categories! All right, all right… all categories are my favorites but I have to admit that seafood is always a treat for me! I reserve it for special occasions like anniversaries, birthdays 🎈, Holidays, “me” day, etc.
Seafood refers to all fresh and saltwater fish, crustaceans and mollusks although in North America, we like to separate them into fish & seafood 🦞. Mollusks also known as shellfish are very tasty. It includes oysters, mussels, cockles, clams, periwinkles, limpets, scallops, abalones, and snails which in French, is escargot.
When it comes to mussels, they’re simply wonderful 🤩! You can make Mussels Fra Diavalo, Moules Marinière, Thai Coconut Mussels, Paella de Marisco, Creamy Vermouth & Tarragon Mussels, Bouillabaisse, Mussels Escabeche, Mussels in Curry Sauce, Seafood Risotto Stew, etc.
Another recipe that David and I really enjoy 💖 is my Moules (Mussels) à la Provençale! Simple to make and yet amazingly delectable, this is perfect when entertaining, on date night, or just when you want a quick meal! It’s another French recipe that you should put on your “to do” list…
This lovely recipe can be served either way… as a starter or a light meal. If you serve it as an appetizer, the recommended portion per person is ½ pound. As a main course, it’s roughly between 1 to 1 ¼ pounds per person.
Moules (Mussels) à la Provençale is a fairly quick ⏳ and easy recipe. What takes the most time is to prep the mollusks. Although they’re highly perishable, they can be cleaned and debearded late on the day before cooking. When done, place them in a bowl and cover with a damp clean kitchen towel, making sure it touches the surface.
Here’s the famous question… How to clean them and know if they’re still safe to eat?
First, place them in a colander and run cold water 💧 over, rubbing off any debris on their outer shells such as sand, barnacles, seaweed or mud spots. To debeard, hold it firmly between your thumb and forefinger and pull it towards the hinged-end of the shell. If it’s too stubborn, use some dry paper towel.
Let’s find out if they’re safe to eat… If some of them are open, lightly tap the little guy against the side of the sink. If it’s alive, it will close up due to the vibration. On the other hand, if it doesn’t react and close, simply discard it. They tend to open when they’re dead.
Either as a starter or a light meal, these Moules (Mussels) à la Provençale are a pure delight! This Provencial French recipe is incredibly mouthwatering! It’s a quick and easy way to prepare mussels that every seafood lover will enjoy! Oh, and don’t forget to serve them with toasted crusty bread to sop up the gorgeous sauce… yum! 😋
Bon Appétit! 🍽
Check out these other amazing seafood recipes… 😀
– Escargot con Funghi in Vol-au-vent
– Lobster Newberg
– Shrimp Martini with Robuchon Mashed Potatoes
– Fettuccine alle Vongole – Clam Fettuccine
– New England Crab Cakes
– Prawn Saganaki
– Seafood Pizza
and for even more seafood & fish recipes 🦞🐟, click on this link… Recipe Category • Seafood & Fish
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Moules (Mussels) à la Provençale
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Ingredients
- 1 1/2 tbsp. olive oil tips & tricks
- 1/2 cup shallots, finely chopped
- ground Himalayan pink salt, to taste
- 2 tbsp. tomato paste tips & tricks
- 1 tbsp. Herbes de Provence see Recipe
- 1/4 tsp. red pepper flakes, or to taste
- freshly ground black pepper, to taste and divided
- 2 cans (14 oz. each) diced tomatoes tips & tricks
- 1 tsp. granulated sugar
- 1 tbsp. capers, rinsed and drained
- 2 lbs. mussels, scrubbed, debearded and rinsed
- 1 tbsp. fresh chopped parsley, for garnish tips & tricks
Directions
- In a large pot over medium heat, add oil and when it gets hot, add finely chopped shallots; season with salt. Quickly sauté them for just 1 minute before adding pressed garlic; sauté for 30 seconds.
- Add tomato paste and stir to coat.
- Add Herbes de Provence, red pepper flakes, freshly ground black pepper, diced tomatoes and sugar. Mix the ingredients together, bring the mixture to a simmer and cook for 15 minutes or until reduced by 1/3rd.
- Add capers and stir to blend.
- Add mussels and coat with the sauce. Cover and simmer for 4 minutes.
- Halfway through cooking, stir again, cover and continue cooking for the remaining time.
- Spoon into warm bowls, sprinkle on some fresh chopped parsley and serve with toasted bread.
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