Mussels Provencal
Mussels Provencal
I’ve always loved mussels, but there’s nothing quite like the French classic Mussels Provencal. I first cooked this at le Cordon Bleu. Ina Garten’s published a great recipe for it in her Barefoot in Paris cookbook. Tough to improve on this, so I’m just posting her recipe with no improvements. If 3 pounds of mussels is too much, you can half the recipe and cook and serve the mussels in a large cast iron skillet if you like.
Servings
4-6
Prep time
30 min
Ingredients
- 3 pounds cultivated mussels
- ⅓ cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons good olive oil
- 1 cup chopped shallots (5-7 shallots)
- 1 ½ tablespoons minced garlic (5-6 cloves)
- ½ cup chopped canned plum tomatoes, drained (4 ounces)
- ½ teaspoon high-quality saffron threads
- ⅓ cup chopped flat-leaf parsley
- 1 tablespoon fresh thyme leaves
- 1 cup good white wine
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Preparation
To clean the mussels, place them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
In a large cast iron dutch oven, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes, then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt and pepper. Bring to a boil.
Add the mussels, stir well, then cover the dutch oven and cook over medium heat for 8-10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.
Source: Adapted from Ina Garten, Barefoot in Paris - The Food Network. © 2004
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