Best Moules Provencal Recipes

Moules Provencal image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 13

4 pounds mussels
1/4 cup olive oil
1 bunch scallions, thinly sliced
Pinch fennel fronds, chopped
4 cloves garlic, thinly sliced
2 medium tomatoes, chopped
Pinch crushed red pepper
1 cup dry vermouth
2 sprigs thyme
2 sprigs fresh parsley, chopped
Coarse salt and freshly ground black pepper
Leaves from 4 sprigs fresh basil, sliced
Crusty bread, for serving

Steps:

Rinse and scrub the mussels under cold running water. Remove their beard (the small strands attached to the mussels) by pulling them down firmly between your fingers or with a pairing knife. Discard any cracked mussels.
Heat oil in a large heavy-bottomed pot over medium-high heat. Add scallions, fennel, and garlic. Cook about 5 minutes. Add tomatoes and red pepper flakes. Add vermouth, stirring with a wooden spoon to scrape off any brown bits from the pan. Add thyme, parsley, mussels, and season with salt and pepper. Stir to combine. Cook, covered, until the mussels open, about 5 minutes. Sprinkle with basil and serve with crusty bread.

MOULES PROVENCAL image

Yield 1-2

Number Of Ingredients 10

2 1/4 lbs mussels, cleaned 1/2 cup dry white wine
Provençale Sauce:
1 TBS olive oil
2 onions, chopped
1 celery stalk, chopped
1 garlic clove, chopped
1 TSP chopped fresh basil, + garnish bouquet garni
1 TBS tomato paste
1 LB ripe plum tomatoes, peeled, chopped, or 1 14-oz can chopped tomatoes salt and pepper
1 TSP sugar

Steps:

Sauce: Heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni, and cook over low heat for 5 minutes or until softened but not browned Add tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked. Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish. Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once.