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Mejillones a la Provenzal

Serves 4 Entree gluten-free, dairy-free, seafood, Fish

Mejillones a la Provenzal

Mejillones a la Provenzal is a dish that echoes the coastal influences of Argentina, where seafood is celebrated in its freshest forms. Often served as a starter, it can also stand alone as a light supper when paired with crusty bread. It's a common sight at gatherings by the sea, where the air carries a hint of salt, and the pace of life slows to match the rhythm of the waves.

The essence of this dish lies in its simplicity and clarity of flavors. The mussels, tender and briny, are accented by the warmth of garlic and the freshness of parsley. A splash of white wine adds a subtle depth, while the olive oil binds everything together in a silky embrace. Each bite captures the essence of the ocean, inviting you to savor the simplicity of its ingredients.

Ingredients

  • 1.5 kg (3.3 lb)mussels, cleaned
  • 6garlic cloves, minced
  • 1 bunchparsley, chopped
  • 80 ml (1/3 cup)olive oil
  • white winea splash

Method

  1. Begin by placing the cleaned 1.5 kg (3.3 lb) mussels in a large pot. Add a splash of white wine to the pot, which will help create steam and infuse the mussels with flavor. Cover the pot with a tight-fitting lid and set the heat to medium-high. Allow the mussels to steam until they open, which should take a few minutes. Discard any mussels that remain closed after cooking, as they are not safe to eat.
  2. In a separate large skillet, pour 80 ml (1/3 cup) of olive oil and set the heat to medium. Add the 6 minced garlic cloves to the oil, allowing them to warm gently. Stir occasionally to prevent the garlic from browning, which can impart a bitter taste. You want the garlic to become fragrant and slightly softened, which will take just a couple of minutes.
  3. Once the garlic is ready, add the steamed mussels to the skillet. Toss them gently with the garlic and oil, ensuring that each mussel is coated with the aromatic mixture. Sprinkle the chopped parsley over the mussels, and continue to toss until the parsley is well distributed. This will add a fresh, herbal note to the dish.
  4. Taste the mixture and adjust for salt if necessary. The mussels themselves can be quite briny, so it's important to taste before adding additional salt. If needed, add a small pinch and toss again to distribute evenly.
  5. Transfer the mussels and all the flavorful juices to a deep platter for serving. The platter will help contain the juices, which are perfect for soaking up with bread.
  6. Serve the Mejillones a la Provenzal immediately with fresh bread on the side. The bread is essential for sopping up the delicious garlicky, herby juices that collect at the bottom of the platter. Enjoy this dish as a starter or a light supper.