Mussels Provencal Recipe - Allrecipes.com
Mussels Provencal Recipe
  • READY IN 35 mins

Mussels Provencal

Recipe by  

"A tomato sauce recipe for mussels is great if you don't like the usual wine recipes (like me!). There is no salt or butter. Here's a tip to make sure mussels are fresh: tap the opening of the mussel on a hard surface, if the shell closes you've got yourself some nice fresh mussels!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
  2. Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
  3. Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
  4. Serve mussels and sauce over pasta.
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Reviews More Reviews

Most Helpful Positive Review
Mar 16, 2007

This was yummy, although it did seem to miss something, I'm not sure what. The first time I made this exactly as stated, the second time I added a couple of Tb's of sundried tomato pesto and a dash of chilli, plus a bit of salt. It was still very nice, but needed a little more oomph. Maybe next time I'll add whole black peppercorns.

 
Most Helpful Critical Review
Jan 04, 2010

It's not a bad start for a tomato based recipe for mussels but it isn't good as is without some changes. Just a few things I did, added more tomato paste and added some toasted fennel and coriander. Wish I would have had some fresh parsley. I'm sure that would have been delicious.

 
May 21, 2010

I used blue mussels, green olives and linguine because of availablity and added a little lemon and fresh parsley. This is simple and delicious! Thanks for the recipe. :)

 
Jan 14, 2007

Pretty good. I only had pre-frozen mussels since I do not live in an area that you can buy fresh, so I cooked them right at the end and turned them in. The pasta was pretty good, decent flavor, although I do not usually like such a watery sauce on my pasta. I would try again and modify the ingredients to more my liking.

 
Sep 18, 2004

I made this as a light main dish with crusty bread. Very tasty. I used canned fire roasted tomatoes for added flavor. Next time I will use black mussels because I think they are easier to clean and prefer their taste.

 
Apr 19, 2010

Lots of good mussel flavor, works well with linguine; easy to make

 
Sep 16, 2006

This dish came out great. I used frozen black mussels which worked out nicely. I also added some hot pepper to give it a kick.

 

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Nutrition

  • Calories
  • 310 kcal
  • 15%
  • Carbohydrates
  • 50.3 g
  • 16%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 15.6 g
  • 31%
  • Sodium
  • 325 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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