Mussels Provencal (Steamed Mussels in a White Wine Sauce)
A traditional favorite in the South of France, Mussels Provencal are easy to prepare, and cook in no time. The secret to the tasty broth is a fine white wine. Be sure not to over cook them!
By: ChefJeanPierre
About the Author:
By: ChefJeanPierre
About the Author:
June 25th, 2010 at 1:48 pm
This is so funny…..well now I know how to make mussels
June 25th, 2010 at 3:24 pm
I love how the accent starts French and becomes American
June 28th, 2010 at 1:04 pm
I tried this last night and it was amazing! Great recipe, hilarious chef!
July 1st, 2010 at 7:06 am
lmao, poor mussel lady
July 7th, 2010 at 10:35 am
Im defo trying this, they look handsome.. Man that chef is mad as a hatter but u gotta love him, good work mr Pierre!
July 10th, 2010 at 3:22 pm
wake uuuppp!!!
July 12th, 2010 at 11:45 am
This guy is hilarious. Great recipe
July 13th, 2010 at 4:51 am
I love this recipe. “wake up!!”
July 18th, 2010 at 6:31 am
“Measure very carefully” wink wink
July 18th, 2010 at 9:10 am
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July 18th, 2010 at 9:43 am
My shell and whopped his *** nice recipe though.
The muscle that was the muscle that was the muscle that was the muscle that was getting hammered while peacefully.
July 19th, 2010 at 2:25 am
The broth when you use good dry white wine that like.
July 19th, 2010 at 11:47 am
steam = 212 degrees. it kills small organisms pretty quickly.
July 20th, 2010 at 12:50 am
they really only take about three minutes to cook fully? wouldnt some of them still be alive?
July 22nd, 2010 at 3:16 pm
nice cooking, very entertaining…sounds delicious…what white wine you usually use?
July 25th, 2010 at 10:53 am
The way he says auniaun.
July 26th, 2010 at 9:07 pm
lol looks good ………from v.j.
July 30th, 2010 at 1:16 am
An american talk show *****.
July 31st, 2010 at 10:13 pm
The supermarket to buy fresh mussels love them before.
An excellent chef im off to buy fresh mussels love them before.