Super quick and easy to make, these mussels Provencal (moules à la Provençale) is a healthy fullfilling dish that can be served as an appetizer or main! Originating from Provence in the South of France, these mussels are traditionally cooked in white wine tomatoes and a variety of herbs. This recipe is my spin on Provencal mussels; it’s an amazing dish that looks impressive but it is so simple to make.
Ingredients:
- Mussels: Make sure your mussels are fresh and pourchase them from a reputable place. When you are ready to cook them, discard the opened ones as they have expired. You can clean the remaining mussels by following these steps.
- Cherry tomatoes: In this recipe, I am using cherry tomatoes for their sweetness, which is perfect to pair with the mussels. However, you can type of tomatoes if you prefer.
- White wine: Any dry white wine is fine as you do not have to use an expensive one for cooking. Moreover, my favorite type of white wine for cooking seafood is a pinot grigio or sauvignon blanc. Their mineral and fruity citrus notes is perfect to cook these mussels; they potentialize and bring their flavors out.
- Vegetable stock: If you do not want to use any alcohol, you can then substitute with vegetable stock for the same amount.
HOW TO MAKE MOULES À LA PROVENÇALE
In a Dutch on medium heat with olive oil, add shallots, minced garlic and cook until the shallots become translucent, about 5 minutes. Add cherry tomatoes, green onions and cook until the tomatoes are soft and release their juices.
Pour the white wine/vegetable stock and let the alcohol evaporates and sauce reduce from about ¼ its initial volume.
Decrease heat to low, add mussels and cook steam by covering the Dutch oven with lid. The mussels will open when cooked through – about 7-10 minutes. Discard the mussels that remained unopened. Squeeze juice of half a lemon, garnish with sliced green onions and serve hot.
If you enjoyed these mussels, check out my other seafood recipes!
Crispy Fried & Seasoned Calamari
Pastéis de Bacalhau (Portuguese Cod Croquettes)
Salmon Cakes with Sauce Gribiche
Tomato-Poached Seabass with Farro
White Wine Bucatini alle Vongole
Moreover, if you’ve tried this Moules à la Provençale recipe, I’d love to hear from you! You can let me know how it went by commenting in the comments section below and don’t forget to leave a rating!
Equipment
- Dutch Oven
Ingredients
- 2 lb mussels cleaned
- 1 TBSP extra virgin olive oil
- ⅓ cup shallots thinly diced
- 3 garlic cloves minced
- ½ lb cherry tomatoes
- 2 green onion stems sliced
- 1 cup dry white wine or vegetable stock
- Juice of half a lemon
- Salt & Pepper to taste
- Sliced green onions to garnish
Instructions
- In a Dutch on medium heat with olive oil, add shallots, minced garlic and cook until the shallots become translucent, about 5 minutes.
- Add cherry tomatoes, green onions and cook until the tomatoes are soft and release their juices.
- Pour the white wine/vegetable stock and let the alcohol evaporates and sauce reduce from about ¼ its initial volume.
- Decrease heat to low, add mussels and cook steam by covering the Dutch oven with lid. The mussels will open when cooked through – about 7-10 minutes. Discard the mussels that remained unopened. Squeeze juice of half a lemon, garnish with sliced green onions and serve hot.
