Does anyone know of any French/Mediterranean recipes?

For a school project I might have to make French food influenced by Mediterranean cuisine, or Mediterranean food influenced by French cuisine. Does anyone know of any recipes? Thanks!Does anyone know of any French/Mediterranean recipes?
Uhh..i'm not sure how complex you want it but I do know a few good recipes:



Steamed Mussels with Bell Peppers, Watercress, and Herbed Toasts:



1/2 cup dry sherry

1/2 cup orange juice

2 Tbs. tomato paste

4 tsp. sherry vinegar

2 tsp. honey

5 Tbs. extra-virgin olive oil

1-1/2 tsp. coarsely chopped fresh thyme

12 (1/2-inch-thick) slices baguette (cut on an angle)

Kosher salt

2 Tbs. unsalted butter

3/4 large red bell pepper, cut into medium dice (about 3/4 cup)

3/4 large yellow bell pepper, cut into medium dice (about 3/4 cup)

2 Tbs. minced fresh garlic

1 tsp. minced fresh serrano chile

4 lb. mussels, scrubbed and debearded

4 oz. fresh watercress, tough stems trimmed, washed well

In a small bowl, combine 1/2 cup water with the sherry, orange juice, tomato paste, vinegar, and honey.



In another small bowl, mix 3 Tbs. of the olive oil and the thyme. Position a rack 6 inches from the broiler and heat the broiler on high. Arrange the baguette slices on a baking sheet. Brush both sides with some of the thyme oil and sprinkle lightly with salt. Toast under the broiler, flipping once, until golden brown on one side and lightly toasted on the other, about 5 minutes total.



Meanwhile, in a medium (6-quart) Dutch oven, heat the remaining 2 Tbs. olive oil and 1 Tbs. of the butter over medium heat. Add the bell peppers, raise the heat to medium high, and cook, stirring occasionally, until browned in spots and somewhat softened, 6 to 8 minutes. Add the garlic and chile and cook briefly, stirring, until fragrant and well combined. Add the sherry mixture, stir, and bring to a simmer. Add the mussels, cover the pot, and cook until the mussels have opened, 3 to 4 minutes. Remove from the heat, toss in all but a few sprigs of the watercress, and stir gently to partially wilt it.



Using a slotted spoon, transfer the mussels and watercress to 4 wide, shallow serving bowls. Add the remaining 1 Tbs. butter to the broth and stir until melted. Ladle the broth over the mussels. Garnish with the remaining watercress sprigs and serve with the toasts on the side.



Green Olive %26amp; Almond Tapenade



4 cups unpitted green, Mediterranean-style olives

4 to 6 whole salt-packed anchovies (or 10 to 12 oil-cured anchovy fillets)

14 lb. (about 1 cup) slivered almonds, toasted

1 Tbs. minced garlic

1 Tbs. capers, drained

1 tsp. fresh lemon juice (optional)

1/2 cup extra-virgin olive oil

Pit the olives with a knife; set aside. If using salt-packed anchovies, wash the 颅anchovies in several changes of 颅water. Separate the fillets by running a knife or your finger along the backbone; remove any large bones. Put the 颅pitted olives, anchovies, almonds, garlic, capers, lemon juice, and olive oil in a food processor; process until a coarse paste forms.



It makes a tangy topping for savory tarts and pizza and is delicious tossed with pasta along with a little olive oil and some fresh goat cheese. Brennan also tucks this tapenade under the skin of a chicken breast as a flavor booster.



Simple Proven莽al Vegetable Tart

9-1/2x9-1/2-inch sheet puff pastry, fully thawed if frozen (thaw overnight in the fridge if possible)

Flour, for rolling

8 oil-packed anchovy fillets, drained and chopped

1 to 1-3/4 cups Saut茅ed Ratatouille

1/3 cup crumbled feta

2 Tbs. roughly chopped fresh flat-leaf parsley (optional)

Heat the oven to 425掳F. Lightly flour a work surface, lay the sheet of pastry out, and gently roll until it measures about 11 x 15 inches. Slide the pastry onto a baking sheet. Prick the pastry all over with a fork, at about 1-inch intervals.



Gently stir the anchovies into the ratatouille. Spread the ratatouille over the pastry, to within an inch of the the borders. Distribute the feta over the tart.



Bake in the heated oven until the pastry is puffed and browned (including on the bottom), 18 to 25 min. Slide onto a cutting board, sprinkle with thDoes anyone know of any French/Mediterranean recipes?
Not sure which recipe you would be interested but check out a bunch of french recipes over here: http://www.bbcgoodfood.com/content/recip鈥?/a>