Les moules provencale recipe
Les Moules Provencale recipe
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Recipe intro
Introducing the delectable Les Moules Proven�ale recipe, a classic dish hailing from the picturesque region of Provence in France. This mouthwatering recipe combines the succulent flavors of fresh mussels with a fragrant blend of garlic, tomatoes, herbs, and white wine. The result is a delightful seafood dish that transports you to the sun-kissed shores of the Mediterranean. Whether you're a seasoned chef or a novice in the kitchen, this recipe is sure to impress your taste buds with its simplicity and exquisite taste.Keywords: Les Moules Proven�ale, recipe, mussels, Provence, Mediterranean.
Les moules provencale recipe details
- Ingredients
- 1-1/2 pounds of mussels
- 6 cloves garlic (thinly sliced)
- 1 shallot (thinly sliced)
- 1 teaspoon each: sage, basil, rosemary, parsley, dill, thyme, mint
- 1 teaspoon medium diced fresh fennel
- 1 teaspoon fennel seed
- 2 teaspoons sliced sun-dried tomatoes
- 20 grinds fresh pepper
- 1/4 cup olive oil
- 3/4 cup vermouth
- Juice of 1 lemon
Roughly chop all herbs. Combine herbs with garlic, shallots, fennel, fennel seed, sun-dried tomatoes, pepper, and olive oil. Stir and combine. Set aside.
Combine vermouth and lemon juice. Heat a large pot on high heat and add vermouth. When the liquid starts to boil, add mussels and herbs. Stir and combine. Cover pot. Cook 2 minutes. Stir mussels and cook until all mussels have opened. Discard any unopened mussels and serve with liquid.
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