Mussels Provencal (Steamed Mussels in a White Wine Sauce)
A traditional favorite in the South of France, Mussels Provencal are easy to prepare, and cook in no time. The secret to the tasty broth is a fine white wine. Be sure not to over cook them!
Learn how to make classic moules marinière
Head chef Raymond O’Neil from Royal An Lochan in Tighnabruaich, Scotland shows us how to make moules marinière, a classic way to cook fresh mussels.
Mussels (Moules) Moroccan Style Recipe - CookingWithAlia - Episode 283
You love mussels but you never how to cook them! After this video, your friends and family will think you are a professional chef once they taste these mussels cooked in a flavorful tomato sauce Moroccan style!!! Yum!
INGREDIENTS:
1 pound (500 grams) of fresh mussels (with shell)
15 oz (425 grams) plain tomato sauce (in a can)
1 medium sized tomato - chopped
2 teaspoons ground paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5-6 garlic cloves (crushed)
2 tablespoons olive oil
1/2 cup of finely chopped parsley and cilantro (mixed)
WRITTEN RECIPE:
Perfect Moules Marinière | French Guy Cooking
This delicious mussels recipe is the quintessential French meal. With fresh succulent mussels and a delightful shallot and wine base, it's a real treat of perfect flavours that match on every level. And French Guy Cooking has his own cheeky little treat to add some naughtiness too.
French Guy Cooking's fantastic array of French classics are twisted and adjusted to infuse with other cuisines on his own channel, he truly is a gastronomy genius. For loads more of his great videos -
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Mussels with garlic white wine broth
Thanks to Immi for sponsoring this video! Go to and use code ragusea at checkout to save $5 on your order.
***RECIPE, MAKES ONE BIG PORTION, MULTIPLY AS NEEDED***
1 lb (454g) live mussels
1 cup white wine (237 mL)
4-5 cloves of garlic
1 small shallot
1 lemon (one is enough for a few portions)
1-2 tablespoons butter
1-2 tablespoons olive oil
red chili flakes
fresh herbs (I like fennel fronds)
salt
pepper
Pull any beards off of the mussels and wash them clean. Peel and chop the garlic, thinly slice or chop the shallot, pick and chop the herbs.
Melt the butter in a pot on moderate heat (I don't like to let the butter brown), dump in the garlic and shallot and cook them for a minute. Put in the wine and bring it to a boil. Grate in some of the lemon zest. Put in as many chili flakes as you want and grind in some pepper. Pour in the oil.
Dump the mussels in the pot, stir them around, cover and let them steam for a couple minutes before you start checking on them. Cook until the mussels open up, and stop before the meats appear to shrink — maybe 5 minutes, total. While you're waiting you can cut the lemon into wedges for the table.
Use a slotted spoon to fish the mussels out to a serving bowl. If you see any that didn't open, either toss those, or hold them over somewhere that's not the pot or bowl and pry them open — if they look and smell good inside, they're probably fine.
Taste the broth and consider adding salt and maybe a little lemon juice. Stir in the fresh herbs at the last second and pour the broth over the mussels. To eat them, I like to pull off the top shell (the one that isn't connected to the meat) and discard; take the shell with the meat and dip it into the broth to fill it up; slurp; repeat.
Mussels Marinara Recipe | Episode 121
Mussels Marinara | How to Cook Mussels!
It’s about time right?! Finally I am bringing you one of my favorite seafood dishes of all time. Mussels marinara is so fancy looking and for some of you, intimidating. But rest assured it is one of the easiest and foolproof seafood recipes you could possibly make! Not to mention, it’s absolutely delicious beyond words. A simple yet flavorful marinara sauce is taken to a whole new level once the mussels are added. They add such a distinct flavor. For those of you who are like my husband and HATE seafood, this dish is not at all fishy smelling OR fishy tasting. Mike won’t eat the mussels because they “freak” him out, but he adores the flavor of the sauce and will eat that with pasta. Speaking of which, you could totally leave out the pasta, but in my opinion, when there is sauce, there better be some pasta close by to help transport that sauce into my mouth!!! You know I’m right! I hope you all enjoy!
Thanks for watching!
xoxo, Court.
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Mussels Marinara Recipe
Courtney Budzyn
| Ingredients |
2 Tablespoons Butter
Drizzle of Olive Oil
1 Shallot, Diced
1 Small Onion, Diced
3-4 Cloves Garlic, Minced
¾ Cup White Wine
1 28 Ounce Can Crushed Tomatoes (San Marzano preferred)
4 Basil Leaves, Chopped
½ Teaspoon Dried Thyme
½ Teaspoon Dried Rosemary
½ Teaspoon Dried Oregano
¼ Teaspoon Cayenne Pepper
2 Pounds Fresh Mussels, Scrubbed and beards removed
Salt and Pepper to Taste
½ Cup Chopped Parsley for garnish
½ Pound Angel Hair Pasta
| Instructions |
In a pot with a tight fitting lid, melt butter and a drizzle of olive oil over medium high heat. Add shallot and onion and sauté until softened. Add garlic and cook until fragrant, about 2 minutes.
Add white wine and simmer until reduced slightly. About 5 minutes.
Add crushed tomatoes, seasonings, basil, salt, and pepper. Simmer over medium low heat for about 20 minutes or until slightly reduced.
Bring a pot of salted water up to a boil and cook the pasta according to package directions.
Add washed and drained mussels to the sauce and cover with a tight lid. Turn the heat up to medium and simmer for about 5 minutes or until all the mussels have opened. Do not overcook once they have opened. Overcooking will result in a tough mussel.
Discard any mussels that did not open.
Add cooked and drained pasta, fresh chopped parsley and serve!
Enjoy!