Moules (mussels) are a favorite in my kitchen. Partially because cooking them is just so darn easy, but of course, they are absolutely delicious and feel decadent to enjoy as well (even though they are not – just a fantastic source of protein).
Coming up with appetizers that catch the eye, satiate the palate of my guests and allow for simple enjoyment is a combination I am always on the look-out for, so when I came across French chef, and winner of two Michelin stars, Raymond Blanc‘s recipe for Moules Provençal, I tried it immediately.
In the premiere episode of Season 4, I will show you how I adapted the recipe to work with what my garden offered, how to properly prepare and cook moules and how to enjoy them without a mess (the shell serves as the serving utensil – brilliant!).
Stepping back into the kitchen this season felt special as for the first time, I had spent a full year in my kitchen here at Le Papillon, had more time than usual to cook for myself and with the gradual maturation of my own garden, explore what I could do with what I grew.
You will see and hear both boys in today’s episode, and I am thankful for that as Oscar is getting on in years (he is now closer to 17 than 16) and at Norman’s age (12), he just moseys about doing his own thing which is fun to capture if I am fortunate enough.
I do hope you enjoy this first episode of the new season. Feel free to share how and where you enjoy watching, and I will be sharing viewers’ pics here on future posts as well as on Instagram.
Look for eight new episodes this season. One airing each Saturday through the end of October. All episodes will air exclusively on TSLL until January 2022. You can all previous seasons here on the blog, YouTube and on Apple Podcasts or wherever podcasts are available.
Moules Provençal – delicious, inexpensive and simple to make
Now to the episode!
~NOTE to readers who cannot see a video below: Be sure to turn off your ad-blocker if you use one as you will not be able to see a video at all if the ad-blocker is in use. Once you turn off your ad-blocker, you will need to restart your device to view the video.
~Tour my full kitchen and learn all of the details and my approach to this new space as well as how I decided on a La Cornue stove to be my lifetime stove. I am so tickled with how it was customized and transformed this summer (2020). (be sure to become a TOP Tier Member/Subscriber to be able to view the tour post.)
Links from the Episode:
Simply Raymond: Recipes from Home by Raymond Blanc
Moules Marinière à la Crème, Season 2 Premiere episode
~Cook & Share! I would love to share your Simply Luxurious Kitchen inspired experiences from your kitchen! Tag me on Instagram with @thesimplyluxuriouslife #tslkitchen and your post could appear on my Instagram feed as well as on a future Show Notes post (see below). Many readers have already shared their meals inspired by recipes from TSLKitchen. Check out TSLL’s IG Story Highlights – titled, Viewers’ Recipes.
Be sure to watch the full IG Reel as Zohra takes you through the entire Croissant making and baking process from Season 2, Episode #6 of TSLK! The music is a perfect pairing!
Zohra’s Croissants! Find TSLL’s recipe to make your own here in Season 2, episode #6
From Season 2, episode #7, Sweet Potato, Arugula and Chicken Salad
This salad pic just grabbed my tastebuds. Great job Stephanie! From a TSLL recipe shared a couple of years ago – Lemon, Basil Zucchini Noodle Salad
So good!! Sarah’s Korova Cookies (a chocolate sablé) turned out amazing!
Stop by to watch next week’s episode and more readers’ pics will be shared!
~Cook & Share! I would love to share your Simply Luxurious Kitchen inspired experiences from your kitchen. Tag me on Instagram with @thesimplyluxuriouslife #tslkitchen and your post could appear on my Instagram feed as well as on a future Show Notes post (see below). Many readers have already shared their meals inspired by recipes from TSLKitchen. Check out TSLL’s IG Story Highlights – titled, Viewers’ Recipes.
Digital Cookbooks for Each Season of the Show are available. If you are looking for all of the recipes for each previous season in one easy to find place without having to click through each episode for each season, I now have available a Digital Cookbook for Seasons 1, 2, & 3 ($8). Shop here.(Note: All TOP Tier Members/Subscribers can download these cookbooks for free.) Season 4’s cookbook will be available at the end of this season (end of October).
- 2 small shallots (or one large shallot) roughly chopped
- 1 clove garlic
- 2 handfuls fresh flat leaf parsley
- 60 grams panko (or bread crumbs) Keep a handful or so extra for sprinkling on top of the mussels before you place them under the grill to brown.
- 180 grams unsalted butter
- 1-2 tsp fleur de sel
- 2-4 Tbsp water depending upon the viscosity of the spread
- 3-4 sm shallots or 1 small white or sweet onion
- 1 1/2 lb moules, fresh (mussels)
- 2 Tbsp unsalted butter
- 2 large bay leaves
- 4 sprigs fresh thyme
- 100 ml (or 1/2 cup) of dry white wine
- Using a food processor, place the parsley, garlic clove, shallots, breadcrumbs and butter into the canister and pulse to combine and chop finely. Add the water last, one tablespoon at a time to determine when the spread reaches the consitency of butter (don't let it get too easily spreadable).
- Set aside the herb butter. Keep at room temperature so that it is easily spreadable when the moules are ready to be prepared.
- Preheat the oven to Broil.
- Using a large saucepan or Dutch oven, melt the butter over medium heat. Add the shallots, bay leaves and thyme. Cook for about one minute. The shallots will have just begun turning transculent. They will continue to cook once the moules are added.
- Increase the heat to medium-high. Add the moules. Add the white wine and cover for 2-3 minutes. The moules will begin to open up prompted by the steam. After 2-3 minutes, remove the lid. Most, if not all, moules should be opened. Remove the saucepan from the heat, and remove any moules that did not open.
- Strain out the liquid (using in a later recipe as broth – risotto for example). Remove the top shell from each of the moules (or the shell that is not connected to the moules itself. Discard. Place the moules in their half-shelves on a parchment lined baking sheet. Separate each moule from its shell, so that it sits in it, but can easily be enjoyed when eaten.
- Using a small spatula, spread the herb butter over the top of each moule in its half shell. Leave just enough uncovered to reveal what is underneath. Sprinkle with a dash of more bread crumbs and place in the oven under the broiler until golden brown (about 3-5 minutes).
- Place on a large platter. Enjoy with the white wine you cooked the moules in over the stovetop or a crisp Provençal rosé. Freshly made crusty artisan bread would be delicious to clean up any extra melted herb butter.
~View more episodes of The Simply Luxurious Kitchen here.