Mussels Provençal 2007

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15 min


4 servings

* PLUS Cooking time: 16 minutes


  • 2 kg mussels
  • 4 large garlic cloves
  • 1 cup white wine
  • 240-mL bottle clam juice
  • 2 tbsp butter
  • 1 tsp dried tarragon
  • 6 large tomato
  • 1/2 cup coarsely chopped basil
  • 1/2 tsp salt and pepper


  • Scrub mussels and remove beards. Discard any that are open. Mince garlic. Pour wine and clam juice into a large, wide saucepan over medium-high heat. Stir in garlic, butter and tarragon. Boil, uncovered, stirring occasionally, until liquid is reduced by half, 6 to 8 min. Then coarsely chop tomatoes. Stir in tomatoes, basil, salt and pepper. Cook, uncovered, stirring often, until tomatoes begin to break down, 4 min.
  • Stir in mussels. Cover and cook, stirring once, until mussels have opened, 6 min. Discard any mussels that haven’t opened. Taste sauce. Add more seasonings, if needed. Spoon mussels into bowls. Ladle sauce overtop. Serve with crusty bread for dipping.

Nutrition (per serving)

  • Calories
  • 244,
  • Protein
  • 18.8 g,
  • Carbohydrates
  • 18.7 g,
  • Fat
  • 9.4 g,
  • Fibre
  • 3.7 g,
  • Sodium
  • 878 mg.

Just because it’s French ? Proven?al refers to food that’s prepared Provence-style, using lots of garlic and tomatoes ? doesn’t mean it can’t be fast. This classic dish can be on the table in about 30 minutes.