Prep 45 mins
Cook 30 mins
This tasty dish can be served as an appetizer (for 4) or as a main course (for 2). I love to mop up the sauce with crusty bread!! The prep time includes soaking.
- Wash mussels in several changes of cold water; using a sharp knife, remove beards.
- Soak mussels for about 30 minutes in cold water containing a handful of salt& a handful of flour.
- This will remove any sand inside the mussels.
- In heavy saucepan, heat oil; saute garlic, onion& celery until soft but not brown.
- Add tomatoes& simmer for about 10 minutes to evaporate the remaining liquid.
- Add remaining ingredients (except mussels), cover& simmer for 30 minutes.
- Just before serving, add mussels, cover& simmer for 3- 5 minutes to allow the mussels open.
- Discard any that don't.
I made this the other night for dinner and my husband who swore up and down that he hated mussels ate more than us all. Was very good, I served mine with pasta but sopping up the juice was excellent I used french bread and it was delicious.
This was a very, very tasty Mussel Provencal recipe. It?s deep and rich in flavour and delivers the taste to the Mussels that you want. However, although very tasty, I personally found it a bit thick and next time round, I will not strain off the juice of the tomatoes as I like a more ?soup? like liquid (but that of course is a personal thing!).<br/><br/>Really liked it, and will recommend it. Thank you J
Absolutely delectable! CountryLady, thank you for posting this recipe! The only changes I made were to add more garlic and to serve it over basmati rice. This will be my go-to recipe for Mussels Provencale! M&Mers