Sometimes when I make dinner I like to follow a theme. I know it sounds corny, but I enjoy it! When my boyfriend and I were in Paris last April, we went to a bistro near the Moulin Rouge that had the most amazing mussels. That dinner was the inspiration for my French-themed meal about a week ago; steamed mussels with shallots, white wine and butter, and french onion soup. It was the perfect remedy to the cold winter.

Today I’m providing the same mussel recipe, but instead of the french onion soup (which took a while, and was more difficult than it should have been) I’m giving you a Provencal chicken recipe that will hit the spot. I guarantee that you will love this meal. You can get mussels at any grocery store. They should only cost around $3 per pound – cheap right?

I’ve also upgraded my blog and have been trying to update more so check it out when you get a chance.


Lauren Hillman

Steamed Mussels with Shallots, White Wine and Butter
Serves 2

Put 1 pound of mussels in a colander and wash in cold water. Clean them with a soft brush and pull off their “beards” with a knife. Debearding is basically removing the coarse threads that are outside the shells. The byssal threads (or beard) connects the mussel to rocks or pilings in the sea.

Heat 1 tbs. butter in a large stock pot and add ½ cup of minced (finely chopped) shallots and 3 chopped garlic cloves. Add 1 cup sweet white wine (such as a Riesling) and bring to a simmer.

Add the cleaned (and debearded) mussels to the pot and cover. Let the mussels cook for about 7 minutes or until the shells have opened completely. Discard any unopened shells. Sprinkle the mussels with ½ c. chopped fresh parsley.

Serve with some crusty bread to sop up the yummy liquid.

Bon Appetit!

Provencal Chicken
Serves 2

Heat a skillet with 2 tbs. olive oil over medium heat. Sprinkle 2 pieces of skinless, boneless chicken breasts with salt and pepper. Cook the chicken, roughly 6 minutes on each side or until cooked through. Remove the chicken and keep warm.

Add 1 clove of chopped garlic to the pan and cook about 1 minute, stirring constantly. add 1 cup. chicken broth and 1.5 tsp. Herbes de Provence (found in the spice aisle of your grocery store) and scrape the bottom of the pan to loosen the bits of chicken.

Bring the mixture to a boil and cook until the broth has reduced to roughly 1/2 cup. Turn the heat off. Add 1 tsp. butter and 1 tsp. lemon juice. Stir until the butter melts. Serve the sauce over the chicken.