Mussels Provencale
Dive into the coastal flavors of southern France with Mussels Provençale, a classic dish that brings the vibrant Mediterranean to your table. This recipe features tender, fresh mussels simmered to perfection in a fragrant broth of ripe tomatoes, dry white wine, and herbs like thyme and oregano. The savory base, enriched with sautéed onions, garlic, and a touch of butter, delivers a rich, aromatic depth that pairs beautifully with crusty bread for sopping up every drop of the flavorful sauce. Ready in just 35 minutes, this elegant yet approachable dish is perfect for a weeknight treat or an impressive dinner party starter. Keywords: mussels recipe, Provençale cuisine, Mediterranean seafood, quick mussels dish, French mussels recipe.
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Recipe Information
Ingredients
- 2 pounds fresh mussels, cleaned and debearded
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 cups ripe tomatoes, diced
- 1 cup dry white wine
- 1 cup vegetable stock (or seafood stock)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 1 loaf crusty bread, for serving
Instructions
Inspect the mussels and discard any that are cracked or do not close when tapped. Rinse them thoroughly under cold water and set aside.
In a large, deep skillet or Dutch oven, heat the olive oil and butter over medium heat until the butter is melted and slightly foamy.
Add the chopped onion to the pan and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional minute, being careful not to let the garlic burn.
Add the diced tomatoes to the pan and cook for 5 minutes, stirring occasionally, until they begin to break down and form a chunky sauce.
Pour in the white wine and vegetable stock, then add the thyme leaves and oregano. Stir to combine, and bring the mixture to a simmer.
Season the broth with salt and black pepper, tasting and adjusting the seasoning as necessary.
Carefully add the mussels to the simmering broth, spreading them out evenly. Cover the pan with a lid and let the mussels cook for 5-7 minutes, or until they have opened. Discard any mussels that have not opened after cooking.
Sprinkle the chopped parsley over the mussels and give everything a gentle stir.
Serve the mussels with the broth in shallow bowls, accompanied by slices of crusty bread for dipping. Enjoy immediately!
Nutrition Facts
Calories |
2794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 543 mg | 181% | |
| Sodium | 6761 mg | 294% | |
| Total Carbohydrate | 329.6 g | 120% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 28.3 g | ||
| Protein | 158.6 g | 317% | |
| Vitamin D | 17.1 mcg | 85% | |
| Calcium | 659 mg | 51% | |
| Iron | 52.8 mg | 293% | |
| Potassium | 4601 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
