Steamed Mussels with Tomato, Wine and Herbs
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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MUSIC:
Melodeyes -
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Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.
How to Make the Most Delicious Saffron Mussels
Sayeh teaches you how to make a beautiful simmered mussel in a lovely saffron cream sauce.
RECIPE AND INSTRUCTIONS COMING SOON.
Social Media:
Credits:
Starring Sayeh Tavangar
© 2020 Exquisite Host, LLC
How to make Seafood Pasta | Perfect Recipes
Hi, welcome to my channel Perfect Recipes!
Ingredients:
3 tablespoons olive oil divided use
1/2 cup onion finely chopped
2 teaspoons garlic minced
1/4 teaspoon crushed red pepper flakes optional
28 ounce can San Marzano Whole Tomatoes pureed in a blender or food processor
salt and pepper to taste
2 tablespoons butter
12 ounces spaghetti or other long pasta
1/2 pound shrimp peeled and deveined, leave tails on if desired for nicer presentation
1/2 pound sea scallops
1/2 pound clams scrubbed
1/2 pound mussels scrubbed and de-bearded
2 tablespoons parsley chopped
Procedure:
1. Heat 2 tablespoons of the olive oil in a large pan over medium heat. Add the onions and cook for 4-5 minutes or until softened. Add the garlic and cook for 1 more minute.
2. Stir in the red pepper flakes (optional), then add the pureed tomatoes. Season with salt and pepper to taste.
3. Bring to a simmer and cook for 20 minutes or until sauce has just started to thicken. Stir in the butter, then remove the sauce from the heat.
4.While the sauce is simmering, cook the spaghetti in a large pot of salted water according to package directions.
5.Drain the pasta, reserving 3/4 cup of the pasta cooking liquid.
6.Heat the remaining tablespoon of olive oil in a large pan over high heat. Season the scallops with salt and pepper, then add them to the pan.
7.Cook the scallops for 1-2 minutes per side or until browned and opaque.
Remove the scallops from the pan. Season the shrimp with salt and pepper and add them to the pan. Cook for 3-4 minutes or until pink and opaque.
8.Remove the shrimp from the pan. Place the clams and mussels in the pan, along with the reserved pasta water. Bring to a simmer.
9. Cover and cook for 4-6 minutes or until clams and mussels have opened. Discard any shells that did not open.
10. Add the shrimp and scallops back to the pan along with the tomato sauce and spaghetti. Toss to coat everything with the sauce.
Sprinkle with parsley, then serve.
Spaghetti With Mussels In Tomato Sauce - Recipes by Interval Weight Loss
This recipe is slightly more complex than the typical IWL recipe, so it’s not one we’d recommend for a quick throw together after work. It is, however, delicious and would be perfect for having friends over on a casual weekend.
Ingredients:
500g spaghetti or egg noodle vermicelli
2 tablespoons olive oil
3 garlic cloves, minced
1 brown onion, sliced thinly
½ cup white wine
1kg fresh mussels, scrubbed clean (available from seafood shops)
1/2 teaspoon chili flakes
1 tablespoon marjoram or any other herb you have - basil, thyme or parsley would all work (Fresh is ideal but dried is also fine)
1x 400g tin tomatoes
Sprinkle of salt and pepper
Tomato Garlic & Mussel Pasta | How To Make Recipe
Learn how to clean, de-beard and cook Mussels in a tasty Tomato and Garlic Sauce. This Tomato, Garlic & Mussel Pasta ticks all the boxes of a delicious meal. In this video, I run you through the quick and easy recipe and instructions that will leave you wanting to come back for more. Please Enjoy!
Ingredients -
2 Tbsp (30ml) - Olive Oil
1 Kg (2.2lb) - Live Mussels, Cleaned & De-Bearded
1 - Brown Onion, Diced
6 - Garlic Cloves, Thinly Sliced or Diced
1 - Long Red Chilli, Thinly Sliced or Diced
3 Tbsp (75g) - Tomato Paste
1 Cup (250ml) - White Wine or Vegetable Stock -
800g (28oz) - Whole Tomatoes In Juices
1/2 Cup (120ml) - Water
2 - Whole Basil Stems
5g - Flat Leaf Parsley
2 Tbsp (28g) - Unsalted Butter
250g - Pasta Of Your Choice (I Used Spaghetti)
Seasoning to your taste
Basil to serve
Equipment I use -
Knives and Steels -
Shun Premier 17.8cm Santoku Knife -
Shun Premier 22.9cm Bread Knife -
Shun Premier Nakiri Knife 14cm -
Shun Steel -
Pots and Pans -
Essteele Per Vita 5 Piece Cookware Set -
Music in this video -
Intro -
Song - Coffee and Unicorns
Artist - Henyao
Song - Faster Car (Instrumental version)
Artist - Loving Caliber
Song - Turn It Up (Instrumental Version)
Artist - Mike Parr
Song - Fansi Pan
Artist - Yomoti
Link -
Song - Pomelo
Artist - Jobii
Link -
Thanks for watching!
Pasta Mussels Recipe | How to cook Mussels | Video Recipe
Pasta Mussels Recipe - How to cook Mussels - Video Recipe
#Pasta mussels
Ingredients:
(Serves 3 to 5 people depending on appetite).
✔ 3 lbs mussels de-bearded and washed.
✔ 1/3 cup extra virgin olive oil(80ml)
✔ 3 cloves garlic sliced
✔ 14 oz plum tomatoes or cherry tomatoes ((400 grams)
✔ Parsley bunch with stems
✔ 1 lb spaghetti (453 grams)
Pasta with Mussels | How to cook Mussels | Video Recipe