Tips and tricks on the provencal mussels with the magimix

14 tips and tricks about the magimix recipe

• Choose fresh and live mussels. Make sure they are tightly closed before cooking them.
  
• Thoroughly clean the mussels by rinsing them with cold water and removing the beards.
  
• Use quality ingredients, such as ripe tomatoes and fresh herbs from Provence, to achieve an authentic flavor.
  
• If you prefer a thicker sauce, add a tablespoon of tomato paste to the recipe.
  
• Before cooking the mussels, heat the pan over high heat so that it is very hot.
  
• To prevent the mussels from becoming rubbery, do not overcook them. Remove them from the heat as soon as they open.
  
• If some mussels do not open after cooking, discard them. It is best not to consume them.
  
• Add a pinch of Espelette pepper or cayenne pepper to add a bit of spiciness to the recipe.
  
• Serve the Provençal-style mussels with fresh bread to soak up the delicious sauce.
  
• Pair the mussels with homemade fries or sautéed potatoes for a complete meal.
  
• Garnish the mussels with freshly chopped parsley before serving for a touch of freshness.
  
• If you have leftover mussels, store them in the refrigerator and consume them within 24 hours to preserve their freshness.
  
• The best time to eat mussels is between September and January.
  
• See also our recipe for magimix marinière mussels.