Steamed Mussels Provencal

  • Yield : 4 servings
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  • 3 cups shrimp heads and shells
  • 2 tablespoons oil
  • 1/2 cup onions, medium dice
  • 1 teaspoon saffron threads, chopped after measured
  • 2 cups white wine
  • 3 to 4 stems each, tarragon and parsley
  • Water to cover
  • 2 small spicy red peppers
  • 3 cloves garlic, smashed
  • 1/4 teaspoon cayenne
  • 1/4 shrimp broth
  • 1 egg yolk*
  • 1/2 cup peanut oil
  • 1 tablespoon olive oil
  • Table salt and pepper to taste
  • 1/2 cup carrots, fine julienne
  • 1/2 cup slivers of fennel
  • 1/2 cup long thin slices of leeks
  • Remaining broth
  • 4 dozen mussels, rope line, washed and beard removed
  • 1/2 cup tomatoes, peeled, seeded and chopped
  • 1 tablespoon each, roughly chopped, parsley, tarragon, chive, and thyme
  • 2 tablespoons butter
  • Grilled sour dough bread


Step 1

Broth: In a medium sauce pan, slowly roast 3 cups of shrimp heads and shells in a small amount of oil until crisp and fragrant. Add all ingredients except water. Reduce by 1/4 and add water to cover the shells by 1-inch. Bring to a boil, reduce to a simmer for 30 minutes. Strain, chill, and reserve.

Step 2

Rouille: Combine the first 5 ingredients in a bowl of a food processor and process until foamy, slowly drizzle in the oil until thick, season. You want this thick enough to dollop.

Step 3

Mussels: Place the carrots, fennel and leeks in a medium sauce pan with the saffron broth and the mussels. Cover and steam for 2 minutes or until the mussels have opened (discard any unopened mussels.) Remove mussels and divide among 4 service bowls. Add the tomatoes to the vegetables along with the herbs. Reduce for 4 minutes. Mount in the butter and season. Top each bowl of mussels with vegetables and broth. Mound with a generous dollop of rouille and serve with grilled bread.

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