Mussels Provencal

Mussels Provencal

"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

35 m servings 310 cals
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Original recipe yields 6 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

9
  1. 11 Ratings

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Most helpful positive review

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. :)

Most helpful critical review

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 corian...

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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. :)

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 d...

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, ...

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

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 ...

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 corian...

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.

We have made this several times and we love it! We skip the canned tomatoes and use all fresh diced tomatoes from the beginning along with fresh herbs and extra garlic (can you ever have too mu...

Wow! Amazing. The sauce this recipe produced had my husband happily dipping the bread in it. Will definitely make this again. If you have guests coming this will definitely impress your seafo...

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