No, you did not just click on a compilation of amateur middle aged female body-builders… that’s a different corner of the internet…
This video is all about a family riff on a specialty from the South of France, Mussels Provencal. Mussels are sustainable, ethical, sustainable and most importantly DANG DELICIOUS DANG IT. This dish is a family recipe that my mom remembers eating as a kid – it’s a take on a “Provençal recipe” which makes sense because her dad, my grandpa spent a lot of time in France. This dish is one of my favorites from childhood so it only makes sense I ask my mama to make it for me. Love you, Mama.🤘🏻 Adam
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Mussels with Tomato, Wine and Herbs…
5 pounds fresh mussels
4 tablespoons olive oil
4 plump garlic cloves, minced
1 large yellow onion, chopped, about 1 cup.
2-28 oz cans whole canned tomatoes, coarsely chopped
1-6 oz can tomato paste
1 cup dry white wine
1/4 teaspoon red pepper flakes or more to taste
1/4 teaspoon saffron threads, optional *add saffron to 2 tbsp warm water before adding to stew.
4 sprigs fresh thyme, or 2 teaspoons dried
1 sprig fresh rosemary, minced or 1 teaspoon dried, be sure it is finely chopped
1 bay leaf
1/4 cup tablespoons chopped fresh Italian parsley plus more for garnish
1/2 teaspoon Kosher salt and freshly ground pepper
1 Large loaf of warm, crusty bread to serve
TECHNIQUE:
1. Remove beards from the mussels, scrub the mussels and place in a large colander and rinse well. Let drain fully. Discard any mussels that are partially open or have cracked shells.
2. In a large pot or dutch oven with lid, heat oil over medium-high heat. Add the onion and cook for 3-4 minutes and then add the garlic and stir for 1 minute more or until fragrant.
3. Add pepper flakes, thyme, rosemary, bay leaf, salt and pepper and stir to blend the flavors. Add the wine and bring to a simmer and cook for 2-3 minutes to cook off some of the alcohol.
4. Bring the heat to medium-high, add the tomatoes and parsley then stir and add the mussels. Give the mussels and tomato mixture a good stir. Cover and cook until all mussels are opened, about 4-6 minutes, remove from heat but keep covered and let sit for 2-3 more minutes.
5. Pour the mussels into a large serving bowl (or serve in pot) and serve with a warm loaf of crusty bread or pasta.
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Check out my mama on Instagram! –
More delishy recipes like this over on my Mom’s website! –
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STUFF THAT I USE…
Tabletop Induction Burner –
White Staub “Dutch Oven” –
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MORE INFORMATION FOR YOU CURIOUS HUMANS…
Ethics behind sustainable shellfish…
Lil bit about mussels…
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Melodeyes –
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