Mussels Provencal style step by step
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Today I am going to show you how to make mussels Provencal style. A very tasty recipe, very easy and with very few ingredients.

The first of them are obviously the mussels. I am going to use mussels without shells and they come frozen in a 100 grams bag. To defrost them we simply put them in a bowl and then under cold water.

Ingredients needed

  • 100 grams of mussels without shells
  • A few leaves of fresh parsley
  • 2 large cloves of garlic
  • Common white wine, not sweet
  • Salt and pepper

Step by step preparation of mussels Provençal style

Step by step recipe of mussels

The first thing we are going to do is to defrost the mussels. For that as we said we put them in cold water. We let them cover them well, drain the water and fill them again with cold water. Now we are going to let them rest in this water while we prepare the rest of the ingredients.

We are going to peel the 2 cloves of garlic and now we are going to cut them in small cubes as if it were a brunoise of onion, but with the garlic. If you do not know how to make this cut you can watch my onion cutting video where I explain how to do it. We make vertical cuts, then horizontal cuts and finally transverse cuts to have small cubes.

The only part of the garlic that we are not going to use is the tip of the stem. The inner part of the root is also chopped. It is not going to give us bitterness or the odd bitterness so don’t worry.

We are going to do the same process with the parsley leaves. In this case we make a small ball, press them well against the blade of the knife and we will chop them a little at a time. What we are looking for as with the garlic is that it is chopped into very, very small pieces.

Once we have the garlic and parsley chopped we are going to check how the mussels are doing. Simply open the cold water and squeeze them with your hand. They have to be soft, not frozen in the center. If necessary we wait a couple of minutes more until they are well thawed.

Once they are thawed we go to the pan to start cooking. Then we have chopped garlic and parsley, white wine and the mussels that are already thawed.

In the frying pan we put a drizzle of oil at a medium low temperature and the first thing we are going to do is to cook the garlic. At first we want the pan to be at a medium low temperature because the garlic burns very fast and we don’t want it to burn. Then we add the garlic at a temperature that we can control and with a wooden spoon we are going to help us and we are going to move it constantly so that it releases its flavor but does not get to brown, so that it does not burn.

We are going to cook the garlic for approximately 1 or 2 minutes and meanwhile we drain the mussels. Ideally, the mussels should be very dry.

Now it is time to add them to the frying pan so that they can cook and take all the garlic flavor.

Mussels, like most mollusks and shellfish, cook very quickly, in about 3 or 4 minutes they will be ready.

At this moment we can increase the temperature of the stove, give it more power, give it a stronger fire because we will be controlling everything on the pan so that it does not burn.

Now is also the time to add some chopped parsley. I only added half and the other half of the parsley I am saving for the end of the dish.

We cook for about 1 minute.

At this point is when we are going to add the white wine. We add a splash more or less, there is no exact amount.

Cook over high heat, let the alcohol evaporate, let the cooking juice reduce a little with the wine and with all the flavor of the garlic, parsley and mussels.

Add a little salt, a little pepper and now we are going to let it cook for approximately 2 or 3 minutes more, over high heat.

We are taking care that the juice evaporates well, so that it does not get too dry and once 3 or 4 minutes of cooking have passed and we have achieved a reduction in the liquid, we are ready to plate it. You can serve it on a plate in a bowl, wherever you are comfortable.

As a final touch we are going to add the parsley that we had reserved. You can add it in the final dish if you are serving for one person, and if not you can add it in the pan at the last moment just before serving.

That completes the recipe for Provençal mussels.

It is a very, very easy dish to make, very tasty too. It will make you look great at any meal.

Provençal mussels are often used as an appetizer and these are delicious.

I recommend that you try the Provençal mussels and taste if you like them with more or less garlic, with more or less parsley, etc. Some people like to add lemon at the end, it is also a good option.

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