This recipe is similar to the Mussels Meunière recipe, which is mussels in a white wine cream sauce. It is an example of how a few changes to a dish you make often will create a new experience. I call this recipe Mussels Provençal, because the base starts with olive oil, onion, garlic, and tomato—the foundation for many Provençal dishes from the Provence region in the South of France.
Mussels are a seaside tradition in the south of France but can be enjoyed any time of year when you find fresh mussels. Serve the mussels with homemade french fries for classic Moules Frites, and don’t toss the leftover sauce. You can use it to make an amazing pasta dish.
1 bag of mussels—about 3 pounds
2 tbsp butter
2 tbsp olive oil
1 medium onion
1 small shallot
2-3 cloves of garlic
2 large tomatoes
3/4 cup parsley
1 cup of white wine
Sea salt, or Celtic salt
Rinse and clean the mussels. Discard any that are opened.
Chop the onions, shallot, tomato, garlic, and parsley.
Heat the butter and olive oil in a large pot over medium high heat. Add the onions and cook until soft and translucent. About 5-8 minutes.
Next, add the minced garlic, stir and cook for about a minute.
Add tomatoes and half of the parsley. Cook for about 5 minutes.
Add some sea salt and fresh ground pepper
Add the mussels to the pot and then the white wine. Stir well.
Cover the pot and let the mussels steam until opened. About 10-12 minutes.
Add the rest of the parsley and stir.
To serve, ladle the mussels with juice into a bowl. Use one half of the mussel shell like a spoon to eat a mussel and a bit of sauce.
Place an empty bowl on the table to discard the empty shells.
Save the leftover sauce to make seafood pasta. Click here to find the recipe.
