In this dish, Perfect Mussels Provencale, our Pemaquid Mussels are steamed with ripe tomatoes, shallots, garlic, olive oil and white wine. Surprisingly shellfish, like mussels, are one of the simplest meals to cook if you have all the ingredients on hand which makes it a perfect recipe to prepare when your garden is full of delicious, vine ripe, tomatoes. One thing we specifically like about this recipe is its use of fresh tomatoes over canned which results in these fresh flavors complimenting our Pemaquid Mussels while creating a light, delicate, flavorful dish which can be ready in just minutes.
The name Mussels Provencale sounds very fancy, and most people think traditional French dishes are time consuming and elaborate to prepare. Not so with this dish. It is such an easy recipe that it will soon become one of your favorites to prepare when you have fresh mussels and garden ripe tomatoes. This dish originates from the region of Provence, located in the South of France, near the city of Marseille. Provence is famous for its fresh seafood dishes and use of fresh local ingredients. It is also the birthplace of the famous dish Bouillabaise, a seafood soup. But unlike Bouillabaise, which requires you to make a fresh fish broth, to add flavor to your shellfish, Provencale is much simpler. The recipe relies on the dry white wine, garlic, butter, and aromatic olive oil, combined with the tomatoes to create a simple and delicious broth when steamed with mussels.
Most often Steamed Mussels are served as an appetizer, but if you are entertaining a small group or preparing this dish for a family dinner it can be easily turned into a main course by simply serving it over a side of fresh pasta. The result is the perfect way for you to enjoy every last drop the flavorful fresh tomato and mussel broth!
Recipe shared from 2sistersrecipes.com
- 2/3 cup olive oil
- 4 tablespoons butter
- 5 ripe tomatoes sliced
- 4 shallots thinly sliced
- 3 large cloves of garlic sliced
- 1 teaspoon salt
- 1/8 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes
- 4 pounds Pemaquid Mussels
- 1.5 cups White wine divided
- fresh chopped parsley (optional garnish)
- Serve over a side of fresh pasta or crusty bread (optional)
In an ex-large saucepan, heat olive oil and butter on moderate heat. Toss in shallots, garlic, and add tomatoes, salt, paprika and crushed red pepper. Cover and simmer on a low flame and cook vegetables for 10 to 12 minutes. Pour in 3/4 cup of wine and cover again, continue to cook for an additional 5 to 7 minutes.
Add the mussels. Cover again and raise the flame to high heat. Cook the mussels on high heat for 5 minutes stirring and tossing them in the pot, every so often. Pour in the remaining white wine. Cover and continue to cook until all the mussels open 4 to 7 minutes.
Turn off the heat add fresh chopped parsley and transfer to individual bowls or serve over cooked pasta.