Steamed Mussels Provencal
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5pounds fresh mussels
- 3tablespoons olive oil
- 1tablespoon finely chopped garlic
- ½cup finely chopped fennel
- ½cup finely chopped onions
- 1sweet red pepper, cored, seeds removed and finely chopped
- 1cup crushed canned tomatoes
- ½teaspoon saffron threads (optional)
- 1teaspoon ground turmeric
- ⅛teaspoon red pepper flakes, or to taste
- ½cup dry white wine
- 4sprigs fresh thyme, or 2 teaspoons dried
- 1bay leaf
- Salt and pepper to taste
- 4tablespoons chopped fresh basil or parsley
Nutritional analysis per serving (4 servings)
645 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 32 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 69 grams protein; 1717 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub the mussels, remove beards and barnacles, and wash in cold water, agitating with the hand; repeat until the water remains clear. Drain well.
- Step 2
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.
- Step 3
Add tomatoes, saffron, turmeric, pepper flakes, wine, thyme, bay leaf, salt and pepper. Bring to a boil and simmer 2 minutes.
- Step 4
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.
Private Notes
Comments
This is wonderful, Franey is so good with fish. If I make it again I will be a little lighter on the turmeric and add it to the garlic etc.before adding wine. I did cook the other veggies ahead of the garlic because it was chopped more finely. Next time I will add a splash of Pernod at the end.
Simply fabulous. Adjusted for two people by decreasing the mussels to 2 lbs. We still ate most of the sauce. Didn’t have fennel nor saffron so skipped those and didn’t miss them. To be repeated often.
This is my go to mussel recipe. I’ve made it twice and it is easy, aromatic, and delicious.
This is wonderful, Franey is so good with fish. If I make it again I will be a little lighter on the turmeric and add it to the garlic etc.before adding wine. I did cook the other veggies ahead of the garlic because it was chopped more finely. Next time I will add a splash of Pernod at the end.
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