Best Provincetown Mussels Recipes

Provincetown Mussels image

Provided by Spice Boy

Categories Mussels

Time 25m

Yield 10 serving(s)

Number Of Ingredients 12

2 lbs mussels, cleaned and debearded
1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
2 tablespoons butter
1 tablespoon olive oil
1/2 lb linguica sausage, chopped
1 shallot, chopped
3 garlic cloves, minced
4 kale leaves, stemmed and thinly sliced
1 pint grape tomatoes, halved
1/4 teaspoon red pepper flakes (optional)
1 lemon
salt and pepper

Steps:

Melt 1 T butter with the olive oil in a large pot over medium heat. Add the linguica and kale and saute for about 5 minutes, until the linguica has some color and some fat has been rendered.
Add the shallot, garlic, and red pepper flakes and saute until the shallot and garlic are softened, about 3 minutes.
Turn the heat to medium-high and add the wine. Bring to a boil. Add the mussels and cover.
Cook the mussels, shaking the pot occasionally, until the mussels are almost cooked, about 5 to 8 minutes. In the last minute or two, add the remaining 1 T butter and the tomatoes and give the pot a good shake.
Finish with salt and pepper and the juice of the lemon. Serve with crusty bread.

Mussels with Tomatoes, Herbs and Garlic (Moules Provençale) image

Provided by Denis Blais

Yield Serves 1-2

Number Of Ingredients 13

2 1/4 lbs mussels, cleaned
1/2 cup dry white wine
Provençale Sauce:
1 tablespoon olive oil
2 onions, chopped
1 celery stalk, chopped
1 garlic clove, chopped
1 teaspoon chopped fresh basil, plus extra to garnish
bouquet garni
1 tablespoon tomato paste
1 lb. ripe plum tomatoes, peeled and chopped, or 1 14-oz can chopped tomatoes
salt and pepper
1 teaspoon sugar

Steps:

To make the 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.
Mix in the 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.