Recipe courtesy of Taste of Belgium
Recipe courtesy of Taste of Belgium
Mussels Provençal
Getting reviews...
- Level: Easy
- Total: 1 hr (includes soaking time)
- Active: 30 min
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 628
- Total Fat
- 31 g
- Saturated Fat
- 7 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 36 g
- Cholesterol
- 82 mg
- Sodium
- 1117 mg
- Level: Easy
- Total: 1 hr (includes soaking time)
- Active: 30 min
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 628
- Total Fat
- 31 g
- Saturated Fat
- 7 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 36 g
- Cholesterol
- 82 mg
- Sodium
- 1117 mg
Ingredients
Directions
- Rinse the mussels under cold water. Soak in ice cold water for approximately 30 minutes to purge before cooking. Discard any with broken shells or those which do not close on their own.
- Heat a large pan over medium heat. Add the oil and pancetta to the pan and cook until the pancetta starts to brown. Add in the onions and cook until translucent. Add in the garlic and red pepper flakes and cook for 30 to 60 seconds before adding in the tomatoes. Cook for 2 to 3 minutes. Add the white wine and bring everything to a boil. Add the mussels and cook until they begin to open. Add in the parsley and lemon juice. Season with salt and mix well.
- Place the mussels in a shallow bowl with a spoon. Discard any mussels that do not open. Pour the remaining sauce over the mussels. Serve with toasted baguette and/or frites for a true Belgian experience.
