Reviews Add Rating & Review 40 Ratings 5 star values: 4 4 star values: 8 3 star values: 6 2 star values: 15 1 star values: 7
Back to Moules Provencal All Reviews for Moules Provencal - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 20 mins Servings: 6 recipe-cutlery-213.jpg
Ingredients Ingredient Checklist 4 pounds mussels 1/4 cup olive oil 1 bunch scallions, thinly sliced Pinch fennel fronds, chopped 4 cloves garlic, thinly sliced 2 medium tomatoes, chopped Pinch crushed red pepper 1 cup dry vermouth 2 sprigs thyme 2 sprigs fresh parsley, chopped Coarse salt and freshly ground black pepper Leaves from 4 sprigs fresh basil, sliced Crusty bread, for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 20 mins Servings: 6 recipe-cutlery-213.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 20 mins Servings: 6
Recipe Summary
prep: 10 mins total: 20 mins
Servings: 6
prep: 10 mins
total: 20 mins
prep:
10 mins
total:
20 mins
Servings: 6
6
recipe-cutlery-213.jpg
recipe-cutlery-213.jpg
Ingredients
Ingredients
- 4 pounds mussels 1/4 cup olive oil 1 bunch scallions, thinly sliced Pinch fennel fronds, chopped 4 cloves garlic, thinly sliced 2 medium tomatoes, chopped Pinch crushed red pepper 1 cup dry vermouth 2 sprigs thyme 2 sprigs fresh parsley, chopped Coarse salt and freshly ground black pepper Leaves from 4 sprigs fresh basil, sliced Crusty bread, for serving
Directions
Rinse and scrub the mussels under cold running water. Remove their beard (the small strands attached to the mussels) by pulling them down firmly between your fingers or with a pairing knife. Discard any cracked mussels.
Heat oil in a large heavy-bottomed pot over medium-high heat. Add scallions, fennel, and garlic. Cook about 5 minutes. Add tomatoes and red pepper flakes. Add vermouth, stirring with a wooden spoon to scrape off any brown bits from the pan. Add thyme, parsley, mussels, and season with salt and pepper. Stir to combine. Cook, covered, until the mussels open, about 5 minutes. Sprinkle with basil and serve with crusty bread.
Reviews
Add Rating & Review 40 Ratings 5 star values: 4 4 star values: 8 3 star values: 6 2 star values: 15 1 star values: 7
Reviews
Add Rating & Review 40 Ratings 5 star values: 4 4 star values: 8 3 star values: 6 2 star values: 15 1 star values: 7
Add Rating & Review
40 Ratings 5 star values: 4 4 star values: 8 3 star values: 6 2 star values: 15 1 star values: 7
40 Ratings 5 star values: 4 4 star values: 8 3 star values: 6 2 star values: 15 1 star values: 7
40 Ratings 5 star values: 4 4 star values: 8 3 star values: 6 2 star values: 15 1 star values: 7
5 star values: 4 4 star values: 8 3 star values: 6 2 star values: 15 1 star values: 7
All Reviews for Moules Provencal
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Moules Provencal
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
