| Prep: 20 mins | Cook: 15 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 325 | 20g | 10g | 12g |
| sugars | fibre | protein | salt |
| 2g | 3g | 15g | 1.2g |
Why I Love Argentine Provenzal Mussels
If there’s one dish that continues to dazzle my taste buds and stirs up fond memories of family meals, it’s the Argentine Provenzal Mussels. This delightful recipe takes me on an aromatic journey back to my childhood days, cooking in my grandparents’ kitchen. There’s something especially captivating about the blend of the brine-kissed mussels, the creaminess of the cheese, and the crunchiness of the breadcrumbs that creates a symphony for the palate.
Culinary Inspirations
Despite my Italian-American culinary heritage, I’ve always found joy in discovering and introducing international flavors to the family repertoire, and the Provenzal Mussels recipe is one such gem. I was inspired by the legendary chef Francis Mallman, who crafts incredible recipes with heart and soul. I was particularly drawn to his approach to seafood and the magical ways he used simple ingredients to boost the natural flavors.
An Argentine Delight with A Twist
The Provenzal Mussels hail from the coastal regions of Argentina, where seafood is abundant, and people relish their meals with generous portions of wine. My rendition of this splendid recipe incorporates lush white wine, rich Parmesan cheese, and fresh lemon juice, enhancing the zestiness and brightness of the dish. Each element complements the seafood and contributes to a full-bodied and satisfying flavor profile.
It holds a similar charm as the classic ‘Moules Marinière,’ a beloved mussels dish in French cookery. Yet, the inclusion of cheese and bread crumbs gives it that distinctive Argentine touch, setting it apart.
Culinary Pairings
These Provenzal Mussels are a standalone stunner, but if you’re looking to pull together a full meal, a side of crusty, rustic bread and a simple mixed green salad with a tangy vinaigrette would round things off perfectly. It’s also heavenly when coupled with a chilled bottle of Torrontes, an Argentine white wine known for its aromatic bouquet and crisp finish.
As I amble back from my gastronomic reverie and into the aroma-filled present of my kitchen, I hope this dish serves not just as an exotic culinary exploration for you and your loved ones, but as a cherished dinner table tradition, just as it has transformed into one for me over the years.
What You’ll Need
- 24 large fresh mussels
- 1 cup of white wine
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- 4 cloves of garlic, finely chopped
- 1 large shallot, finely chopped
- 1 cup of fresh parsley, chopped
- 3/4 cup of bread crumbs
- Salt and freshly ground black pepper to taste
- 2 tablespoons of fresh lemon juice
- 1/2 cup of grated Parmesan cheese
- 1 lemon, cut into wedges for serving
Method
Step One
First, prepare the mussels. Rinse them under cold running water. Remove the beards and any excess shell, then lightly scrub the mussels to get rid of any dirt or grime. Discard any mussels that are open and do not close when touched.
Step Two
In a large pot, heat up the olive oil over medium heat. Add the garlic and shallots, sauté until they become translucent, this usually takes about 2-3 minutes. Keep stirring frequently to prevent them from burning.
Step Three
Next, add the mussels to the pot. Then, pour in the white wine and cover the pot. Let the mussels cook until they open, this usually takes about 5-7 minutes. Make sure to shake the pot occasionally to ensure the mussels cook evenly. Discard any mussels that do not open.
Step Four
After the mussels have opened, remove them from the pot and set them aside. Keep the liquid in the pot, you will use it for the sauce.
Step Five
In the same pot, add butter, parsley, and bread crumbs. Season it with salt and freshly ground black pepper. Stir frequently until the breadcrumbs become lightly toasted. Then, add the lemon juice and grated Parmesan cheese to the pot. Stir until everything is well combined.
Step Six
Put the mussels back into the pot. Gently stir until they are fully coated with the Provenzal sauce. Cook for another 1-2 minutes to ensure the mussels are heated through.
Step Seven
Finally, serve the Provenzal Mussels with lemon wedges on the side. Enjoy them while they are still hot. Pair it with a glass of white wine for a complete dining experience!
