Best Fennel Steamed Mussels Provence Style Recipes

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STEAMED MUSSELS PROVENCAL



Steamed Mussels Provencal image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 24

3 cups shrimp heads and shells
2 tablespoons oil
1/2 cup onions, medium dice
1 teaspoon saffron threads, chopped after measured
2 cups white wine
3 to 4 stems each, tarragon and parsley
Water to cover
2 small spicy red peppers
3 cloves garlic, smashed
1/4 teaspoon cayenne
1/4 shrimp broth
1 egg yolk*
1/2 cup peanut oil
1 tablespoon olive oil
Table salt and pepper to taste
1/2 cup carrots, fine julienne
1/2 cup slivers of fennel
1/2 cup long thin slices of leeks
Remaining broth
4 dozen mussels, rope line, washed and beard removed
1/2 cup tomatoes, peeled, seeded and chopped
1 tablespoon each, roughly chopped, parsley, tarragon, chive, and thyme
2 tablespoons butter
Grilled sour dough bread

Steps:

  • Broth: In a medium sauce pan, slowly roast 3 cups of shrimp heads and shells in a small amount of oil until crisp and fragrant. Add all ingredients except water. Reduce by 1/4 and add water to cover the shells by 1-inch. Bring to a boil, reduce to a simmer for 30 minutes. Strain, chill, and reserve.
  • Rouille: Combine the first 5 ingredients in a bowl of a food processor and process until foamy, slowly drizzle in the oil until thick, season. You want this thick enough to dollop.
  • Mussels: Place the carrots, fennel and leeks in a medium sauce pan with the saffron broth and the mussels. Cover and steam for 2 minutes or until the mussels have opened (discard any unopened mussels.) Remove mussels and divide among 4 service bowls. Add the tomatoes to the vegetables along with the herbs. Reduce for 4 minutes. Mount in the butter and season. Top each bowl of mussels with vegetables and broth. Mound with a generous dollop of rouille and serve with grilled bread.

STEAMED MUSSELS PROVENCAL



Steamed Mussels Provencal image

Provided by Pierre Franey

Categories     dinner, appetizer, main course

Time 25m

Yield 4 servings

Number Of Ingredients 15

5 pounds fresh mussels
3 tablespoons olive oil
1 tablespoon finely chopped garlic
1/2 cup finely chopped fennel
1/2 cup finely chopped onions
1 sweet red pepper, cored, seeds removed and finely chopped
1 cup crushed canned tomatoes
1/2 teaspoon saffron threads (optional)
1 teaspoon ground turmeric
1/8 teaspoon red pepper flakes, or to taste
1/2 cup dry white wine
4 sprigs fresh thyme, or 2 teaspoons dried
1 bay leaf
Salt and pepper to taste
4 tablespoons chopped fresh basil or parsley

Steps:

  • Scrub the mussels, remove beards and barnacles, and wash in cold water, agitating with the hand; repeat until the water remains clear. Drain well.
  • Heat oil in a large saucepan or kettle. Add garlic, fennel, onions and sweet red pepper, and cook briefly over medium-high heat until wilted. Do not burn garlic. Stir often.
  • Add tomatoes, saffron, turmeric, pepper flakes, wine, thyme, bay leaf, salt and pepper. Bring to a boil and simmer 2 minutes.
  • Add mussels and basil. Cover tightly, and cook over high heat until all mussels are opened, 5 to 6 minutes. Serve immediately with French or crusty Italian bread.

Nutrition Facts : @context http, Calories 646, UnsaturatedFat 15 grams, Carbohydrate 32 grams, Fat 23 grams, Fiber 4 grams, Protein 69 grams, SaturatedFat 4 grams, Sodium 1714 milligrams, Sugar 4 grams, TransFat 0 grams

FENNEL-STEAMED MUSSELS PROVENCAL



Fennel-Steamed Mussels Provencal image

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, appetizer, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
4 cloves garlic, smashed and peeled
1 fennel bulb (about 1 pound), trimmed and thinly sliced
2 tablespoons fennel seeds
1/2 cup Pernod or Ricard (or 4 star anise)
1 cup chopped tomatoes, if desired (canned are fine, drained first)
1 sprig tarragon, if desired
At least 4 pounds large mussels, well washed

Steps:

  • Place the oil in a large pot and turn the heat to medium; 1 minute later, add the garlic, fennel, fennel seeds, liqueur, and tomatoes and tarragon if you're using them. Bring to a boil, cook for about 1 minute. Add the mussels, cover the pot, and turn the heat to high.
  • Cook, shaking the pot occasionally, until the mussels open, 5 to 10 minutes. Use a slotted spoon to remove the mussels and fennel to a serving bowl, then strain any liquid over them and serve.

Nutrition Facts : @context http, Calories 572, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 18 grams, Fiber 5 grams, Protein 56 grams, SaturatedFat 3 grams, Sodium 1362 milligrams, Sugar 5 grams

STEAMED MUSSELS WITH FENNEL & TOMATO RECIPE - (4.7/5)



Steamed Mussels with Fennel & Tomato Recipe - (4.7/5) image

Provided by á-10847

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
5 large cloves garlic, very thinly sliced
1 bulb fennel (with some fronds), halved and thinly sliced
2 medium carrots, very thinly sliced
Kosher salt and freshly ground pepper
1/4 cup dry vermouth or white wine
1 (28 ounce) can San Marzano plum tomatoes, crushed lightly by hand
2 teaspoons fresh tarragon, roughly chopped
2 pounds mussels (preferably cultivated), scrubbed well and beards pulled off
Crusty bread, for serving

Steps:

  • Heat the olive oil in a Dutch oven over medium heat. Add the garlic and fennel; cook until just soft and fragrant, about 4 minutes. Add the carrots and season with salt and pepper; continue cooking, stirring occasionally, until the carrots are just soft, about 4 minutes. Add the vermouth and boil to reduce slightly. Add the tomatoes and tarragon, then cover the pot and simmer until the vegetables are tender, about 15 minutes. Stir in 1/2 cup water and the mussels. Raise the heat to high, cover and cook until the mussels open, 3 to 5 minutes. (Check halfway through and transfer any open mussels to a serving bowl.) Transfer all the mussels to a serving bowl, discarding any that do not open. Season the sauce with pepper and, if needed, salt, and pour over the mussels. Serve with the bread. HOW TO CUT "BULB FENNELL" Stand the fennel bulb upright (stems pointing up. Cut down through the bulb, cutting it in half, along the stem line. In other words, you'll be cutting each stem in half as part of the cut. Now look at the inside of the bulb you've exposed. See that triangular thing starting at the bottom of the bulb and pointing upwards? That's the core, which is rock-hard. Cut it out of both halves of the bulb. Now lay each half cut-side-down, stems facing right (or left, and make thin slices. What is "thin"? Try for 1/16" thick, but realize that you can't cut it too thin, and anything 1/8" or thinner is plenty thin enough

MUSSELS PROVENçAL



Mussels Provençal image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 1 to 2 servings

Number Of Ingredients 12

1 pound mussels
2 tablespoons extra-virgin olive oil
2 ounces pancetta, diced
1/4 cup diced onion
1 tablespoon minced garlic
1/2 teaspoon crushed red pepper flakes
1 cup whole peeled tomatoes, hand crushed
1/2 cup dry white wine
2 tablespoons chopped parsley
1 tablespoon fresh squeezed lemon juice
Kosher salt
Toasted baguette and/or frites, for serving

Steps:

  • Rinse the mussels under cold water. Soak in ice cold water for approximately 30 minutes to purge before cooking. Discard any with broken shells or those which do not close on their own.
  • Heat a large pan over medium heat. Add the oil and pancetta to the pan and cook until the pancetta starts to brown. Add in the onions and cook until translucent. Add in the garlic and red pepper flakes and cook for 30 to 60 seconds before adding in the tomatoes. Cook for 2 to 3 minutes. Add the white wine and bring everything to a boil. Add the mussels and cook until they begin to open. Add in the parsley and lemon juice. Season with salt and mix well.
  • Place the mussels in a shallow bowl with a spoon. Discard any mussels that do not open. Pour the remaining sauce over the mussels. Serve with toasted baguette and/or frites for a true Belgian experience.

STEAMED MUSSELS WITH FENNEL, TOMATOES, OUZO, AND CREAM



Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream image

Pick good fresh and alive mussels for this dish, preferably Penn Cove. The fresher the better. This recipe is simply amazing in flavor. You will love it. Serve with a slice of bread.

Provided by DJFoodie

Categories     World Cuisine Recipes     European     Greek

Time 30m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
2 shallots, finely chopped
4 cloves garlic, finely chopped
1 bulb fennel - trimmed, cored and thinly sliced
1 large tomato, cubed
½ cup white wine
¼ cup ouzo
½ cup heavy cream
4 pounds mussels, cleaned and debearded
⅓ cup fresh basil leaves, torn
salt to taste

Steps:

  • Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes.
  • Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt.
  • Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 21.2 g, Cholesterol 76.3 mg, Fat 15.7 g, Fiber 2.7 g, Protein 16.3 g, SaturatedFat 7.4 g, Sodium 245.3 mg, Sugar 9.3 g

STEAMED MUSSELS WITH FENNEL AND TOMATO



Steamed Mussels with Fennel and Tomato image

Provided by Food Network Kitchen

Categories     main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
5 large cloves garlic, very thinly sliced
1 bulb fennel (with some fronds), halved and thinly sliced
2 medium carrots, very thinly sliced
Kosher salt and freshly ground pepper
1/4 cup dry vermouth or white wine
1 28-ounce can San Marzano plum tomatoes, crushed lightly by hand
2 teaspoons roughly chopped fresh tarragon
2 pounds mussels (preferably cultivated), scrubbed well and beards pulled off
Crusty bread, for serving

Steps:

  • Heat the olive oil in a Dutch oven over medium heat. Add the garlic and fennel; cook until just soft and fragrant, about 4 minutes. Add the carrots and season with salt and pepper; continue cooking, stirring occasionally, until the carrots are just soft, about 4 minutes. Add the vermouth and boil to reduce slightly. Add the tomatoes and tarragon, then cover the pot and simmer until the vegetables are tender, about 15 minutes. Stir in 1/2 cup water and the mussels. Raise the heat to high, cover and cook until the mussels open, 3 to 5 minutes. (Check halfway through and transfer any open mussels to a serving bowl.) Transfer all the mussels to a serving bowl, discarding any that do not open. Season the sauce with pepper and, if needed, salt, and pour over the mussels. Serve with the bread.
  • Photograph By Antonis Achilleos

Nutrition Facts : Calories 425, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 65 milligrams, Sodium 1,220 milligrams, Carbohydrate 30 grams, Fiber 6 grams, Protein 30 grams

FENNEL-STEAMED MUSSELS, PROVENCE STYLE



Fennel-Steamed Mussels, Provence Style image

Categories     Bread     Mussel     Boil

Yield makes 4 servings

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
4 garlic cloves, smashed and peeled
1 fennel bulb (about 1 pound), trimmed and thinly sliced
2 tablespoons fennel seeds
1/2 cup Pernod or Ricard or 4 whole star anise
1 cup chopped tomatoes, fresh or drained canned (optional)
1 fresh tarragon sprig (optional)
At least 4 pounds large mussels, well washed and debearded

Steps:

  • Put the oil in a large pot over medium heat; a minute later, add the garlic, fennel, fennel seeds, liqueur, and tomatoes and tarragon if you're using them. Bring to a boil, cook for about a minute, add the mussels, cover the pot, and turn the heat to high.
  • Cook, shaking the pot occasionally, until the mussels open, 5 to 10 minutes. Use a slotted spoon to transfer the mussels and fennel to a serving bowl, then strain any liquid over them and serve.
  • Variations
  • There are many, many herbs, spices, vegetables, and other seasonings that can lend a licorice flavor, including anise seeds or ground anise; five-spice powder; ouzo or raki, the anise-scented liqueurs of the eastern Mediterranean; and tarragon, chervil, even basil-especially Thai basil. (You could probably throw in a few pieces of Good&Plenty while you're at it.)
  • Or you can go super-minimal and make plain steamed mussels. The procedure is the same, but omit all ingredients except mussels, oil, and garlic. Shake the pot a couple of times while cooking. These are great with a little melted butter (laced with minced garlic if you like) drizzled over them and a big loaf of crusty bread.
  • Mussels
  • Every year, we see more and more cultivated mussels, most often from Prince Edward Island, which is fast becoming the mussel farming capital of North America. These are easy to clean (almost clean enough to eat without washing, but still worth a quick going over), with very few rejects and plump meat. Wild mussels are far tastier but harder to clean.
  • When cleaning mussels, discard any with broken shells. If the mussels have beards-the hairy vegetative growth that is attached to the shell-trim them off. Those mussels that remain closed after the majority have been steamed open can be pried open with a knife (a butter knife works fine) at the table.

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