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moules (mussels) à la provenÇale

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

These are perfect to have as an appetizer or a light meal. It's a quick and easy way to prepare these mollusks.

►
yield 2 serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For moules (mussels) à la provenÇale

  • 1 1/2 Tbsp
    olive oil
  • 1/2 c
    finely chopped shallots
  • ground Himalayan pink salt, to taste
  • garlic
  • 2 Tbsp
    tomato paste
  • 1 Tbsp
    herbes de Provence
  • 1/4 tsp
    red pepper flakes, or to taste
  • freshly ground black pepper, to taste and divided
  • 2 can
    diced tomatoes (14 oz each)
  • 1 tsp
    granulated sugar
  • 1 Tbsp
    capers, rinsed and drained
  • 2 lb
    mussels, scrubbed, debearded, and rinsed
  • 1 Tbsp
    fresh chopped parsley, for garnish
  • toasted bread, for serving

How To Make moules (mussels) à la provenÇale

  • 1
    In a large pot over medium heat, add oil and when it gets hot, add finely chopped shallots; season with salt. Quickly sauté them for just 1 minute before adding pressed garlic; sauté for 30 seconds.
  • 2
    Add tomato paste and stir to coat.
  • 3
    Add Herbes de Provence, red pepper flakes, freshly ground black pepper, diced tomatoes and sugar. Mix the ingredients together, bring the mixture to a simmer and cook for 15 minutes or until reduced by 1/3rd.
  • 4
    Add capers and stir to blend.
  • 5
    Add mussels and coat with the sauce. Cover and simmer for 4 minutes.
  • 6
    Halfway through cooking, stir again, cover and continue cooking for the remaining time.
  • 7
    Spoon into warm bowls, sprinkle on some fresh chopped parsley and serve with toasted bread.
  • 8
    To view this flavorful light recipe on YouTube, click on this link >>> https://youtu.be/L5xYNAry7xI
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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