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    • Mussels Provencal

    Mark Sharron
    Easy
    30 minutes
    02-Apr
    Mussels Provencal is a classic French dish that is easy to prepare and flavoured. The dish is made with mussels, olive oil, garlic, white wine, butter, parsley, thyme, oregano, and red pepper flakes. The combination of flavours creates a delicious and aromatic dish that will surely please any seafood lover. This dish is perfect for a romantic dinner, a special occasion, or just a simple weeknight meal.        
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    Ingredients

    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1/2 cup white wine
    • 2 tablespoons butter
    • 1/2 cup chopped fresh parsley
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon red pepper flakes
    • 2 pounds mussels, scrubbed and debearded
    • 1/4 cup chopped fresh basil
    • 1 lemon, cut into wedges
    • Crusty bread, for serving

    Method

    • Step-by-step method for Mussels Provençal
    • Scrub and debeard mussels under cold running water, discarding any that are open and do not close when tapped
    • Chop fresh parsley and fresh basil separately, set aside
    • Cut the lemon into wedges, reserve for serving
    • Slice the crusty bread for serving, keep aside
    • Heat olive oil in a large, deep pan over medium heat
    • Add minced garlic to the pan and sauté until fragrant, about 30 seconds
    • Add dried thyme, dried oregano, and red pepper flakes to the pan, stir to release aromas
    • Pour in white wine and bring to a simmer
    • Add mussels to the pan in a single even layer
    • Cover the pan with a tight-fitting lid and cook for 3–4 minutes, shaking the pan occasionally
    • Check after 3–4 minutes; remove any mussels that have opened to prevent overcooking
    • Add butter to the pan, swirling to melt into the broth
    • Sprinkle in chopped fresh parsley and half of chopped fresh basil, stir gently
    • Return all opened mussels to the pan; discard any that remain closed
    • Remove from heat
    • Transfer mussels and cooking broth to a large serving bowl
    • Garnish with remaining fresh basil and extra parsley
    • Arrange lemon wedges around the bowl for squeezing over mussels
    • Serve immediately with slices of crusty bread for dipping in the broth