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.
- 1⁄4 cup olive oil
- 3 cloves garlic, chopped
- 2 onions, chopped
- 1 stalk celery, chopped
- 2 (28 ounce) cans tomatoes, drained & chopped
- 1 (7 ounce) can tomato paste
- 1 cup red wine or 1 cup white wine
- 1⁄4 cup chopped fresh basil (or 2 tsp dried)
- salt & pepper (to taste)
- 24 mussels
- 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 last night for an appetizer. It was delicious. I added some slivered carrots, zucchini and red peppers to increase the vegi content, but otherwise made it exactly as the recipe suggested. The flavour was very good and everyone loved it...even those that said they didn't like mussels. This is a definite keeper...thanks.
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