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Penn Cove Mussels Provencal

Ingredients

  • Mussels In Shell – de-bearded Penn Cove (Whidbey Island) 16 oz
  • Olive Oil 1 fl. oz
  • Garlic – shaved cloves, whole slices 1 tsp.
  • Onion – white, minced fine 1 Tbsp.
  • Roma Tomato – diced ½” ¼ cup
  • Sea Salt 1/16 tsp.
  • Pepper – ground 2-3 turns
  • White Wine 1 fl. oz
  • Italian Parsley – chopped coarse 2 tsp.
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Penn Cove Mussels Provencal

Time: 10 minutes prep, 10 minutes cook
Servings: 1
 

Directions

  1. Heat the olive oil in a sauté pan, when the olive oil is beginning to heat add the garlic and onion, let sauté until the garlic is turning golden. Add the mussels to the pan. Toss lightly, add the tomato and the seafood seasoning, cook and toss then add the clam juice/white wine. Cover and steam for 2 minutes or until the mussels have opened.
  2. Add the parsley, toss lightly. Place in the bowl placing some of the tomato on top. Serve.
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Summary

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3 votes | 7829 views

Reviews

  • John Spottiswood
    October 17, 2008
    We planned to make this last night but the store we shopped in didn't have fresh mussels or clams. Instead of dropping it, we substituted shrimp and it was still delicious! I added a little extra garlic and white wine because I love extra sauce.

    Thanks for sharing, John!
    I've cooked/tasted this recipe!
    This is a variation
    • Nancy Miyasaki
      October 17, 2008
      Delicious!
      I've cooked/tasted this recipe!

      Comments

      • Nancy Miyasaki
        October 2, 2008
        Sounds simple and delicious, John! We'll have to try this and post a picture!