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Mussels Provençal



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2 lb. fresh cultured blue mussels
3 tbsp. olive oil
1 onion, finely chopped
3 clove garlic, minced
2 tbsp. fresh chopped thyme
3⁄4 cup red wine
28 oz. can Peeled and diced tomatoes
2 tbsp. fresh chopped parsley
1 pinch salt and pepper, to taste


  1. 1
    Rinse the fresh blue mussels in tap water. Place in a large saucepan with a small amount of liquid on high heat. Cover and let steam until shells open (5 to 7 minutes). Strain the fresh blue mussels, reserving the liquid, and removing the meat from the shells. Set aside.
  2. 2
    In a large saucepan, heat olive oil and sauté onions under low heat for 6 to 8 minutes, until onions get soft but not burnt.
  3. 3
    Stir in garlic and thyme for 1 minute.
  4. 4
    Pour red wine and cook for another 5 minutes.
  5. 5
    Add tomatoes and reserved liquid, cover and let summer for 30 minutes.
  6. 6
    Remove lid and let simmer for another 15 minutes.
  7. 7
    Add fresh blue mussel meat, let cook 5 minutes.
  8. 8
    Taste with salt and pepper. Sprinkle with parsley.
  9. 9
    Serve with bread.


Recipe provided by Mussel Industry Council. Visit them Source: Mussel Industry Council of North America

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preparation methods
cuisines European, French
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