Mussels Provencale

For the mussels provencale, first prepare the baguette. To do this, cut the bread in half lengthwise, mix the garlic with the parsley and finely pressed garlic, season with salt and pepper. Spread on the baguette and bake in a preheated oven at 180 °C for about 15 minutes until the bread is golden brown. Cut into small pieces and serve with the mussels.

Peel the shallots and vegetables, cut everything into small cubes, sauté in a pot in a little olive oil, add the mussels, fennel seeds the basil and the finely chopped chili pepper and deglaze with the white wine, Pernod and tomato juice. Put a lid on the pot and let the mussels steam for about 5-10 minutes.

When you touch the mussel meat with your finger and the meat is warm, the mussel should be ready. Season with salt, pepper and a little lemon juice. Before serving, mix chopped parsley and the mussels.

Arrange the mussels provencale together with the garlic baguette and some of the broth in a deep dish.

Related Recipes:

Mussels with CurryHeat the peanut oil in a Reindl. Bring the white wine to the boil in a saucepan. Peel the garlic clove and... Mussel Soup “Chez BenoitFor the mussel soup “Chez Benoit”, first blanch the beans for 4 minutes in enough boiling hot... Clam Chowder with MusselsClean the mussels thoroughly under cold, flowing water. Discard any damaged mussels. Place in boiling water... Mussels with SpaghettiA great pasta dish for any occasion: Rinse mussels and scrub thoroughly clean – during washing, mussels... Mussels a La MariniereRinse the mussels well under running water and remove the bark. Discard opened or broken mussels on the spot... Tarantine-Style Mussel Soup – MiesmuschelpfanneIn this very simple, quick and yet amazingly tasty dish, one is extraordinarily reminded of the original... Ragout of Pile Mussels in Curry SauceClean the mussels one by one. In a saucepan, sauté shallot cubes, garlic, cracked peppercorns and chopped... Mussels with Pernod Top SauceRinse mussels well, remove the beards. Separate the open mussels. Bring 1 liter of salted water to a boil with... Mussels – Basic RecipeBlue mussel (also: pile mussel) Mussels belong to the mollusks with two same, elongated shells, which are... Mussel RisottoPut the cleaned mussels in a large saucepan. Add the chopped onion and carrot, then the wine, thyme, bay leaf...