Moules à la Provençale

    35 min

    Tomatoes and garlic are essential to this dish, which is light, fresh and full of flavour. A perfect preparation for mussels if you like to avoid the cream and butter so prominent in many other recipes.

    57 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 3 shallots, chopped
    • 2 cloves garlic, minced
    • 1 (400g) tin chopped tomatoes
    • 1 teaspoon tomato purée
    • 36 mussels - cleaned and debearded
    • small handful fresh chopped basil
    • small handful fresh chopped oregano
    • 2 tomatoes, chopped

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat olive oil in a large saucepan over medium heat. Cook shallots and garlic in oil until soft. Stir in chopped tomatoes, tomato purée and the mussels. Season with basil and oregano. Cover, and simmer for 10 minutes.
    2. Stir in fresh tomatoes. Cover, and simmer 5 minutes. Discard any mussels that have not opened their shells. Using a slotted spoon, place mussels in bowls and pour sauce over the top. Serve with crusty bread to mop up the delectable juices.

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    Reviews in English (21)


    I used blue mussels, green olives and linguine because of availablity and added a little lemon and fresh parsley. This is simple and delicious! Thanks for the recipe.  -  20 May 2010  (Review from Allrecipes US | Canada)


    This was yummy, although it did seem to miss something, I'm not sure what. The first time I made this exactly as stated, the second time I added a couple of Tb's of sundried tomato pesto and a dash of chilli, plus a bit of salt. It was still very nice, but needed a little more oomph. Maybe next time I'll add whole black peppercorns.  -  16 Mar 2007  (Review from Allrecipes US | Canada)


    Pretty good. I only had pre-frozen mussels since I do not live in an area that you can buy fresh, so I cooked them right at the end and turned them in. The pasta was pretty good, decent flavor, although I do not usually like such a watery sauce on my pasta. I would try again and modify the ingredients to more my liking.  -  14 Jan 2007  (Review from Allrecipes US | Canada)