Moules à la Provençale

Moules à la Provençale


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About this recipe: 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.

Corinne Hobin

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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- Rated on - 27 Dec 2014

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